This Spanish olive bread recipe is perfect with a Gambas Pil Pil. We cooked it in Episode 2 of Two Souls One Spoon

Our Spanish Olive Bread

Makes 1 loaf 

Country of origin: Spain


425g bread flour, plus extra for dusting

1 tsp dried yeast

350ml warm water

1 tsp salt

Glug of olive oil

100g Spanish olives


  1. Add 1 tsp dried yeast to 350ml of warm water, cover with cling film and leave to activate for 5 minutes.
  2. Meanwhile, mix 425g of bread flour with 1tsp salt. 
  3. After 5 minutes, add the water and yeast mixture to the flour and combine. You’ll need to get your flour-coated hands in to bind it all together properly.
  4. Dust the surface and kneed the dough for a few minutes, eventually making into a ball. 
  5. Add a glug of olive oil to a clean bowl, and rotate to coat the sides of the bowl.
  6. Put dough into oiled bowl, cover with cling film and leave to rise at room temperature for 4 hours. 
  7. After 4 hours, preheat the oven to 200° fan, and roughly chop 100g of olives.
  8. Put a dutch oven into the oven without the lid to preheat. 
  9. Meanwhile, flour the surface, flatten the dough and slowly add the chopped olives while folding them in.
  10. Make dough into a ball, put back in the bowl, cling film and leave for 30 minutes. 
  11. After 30 minutes, the dough should have re-risen. Place it into the preheated dutch oven, put the lid on and bake at 200° fan for 30 minutes. 
  12. After 30 minutes, take the lid off the dutch oven and return to the oven for a further 15 minutes. 
  13. Leave to cool before serving. Or, follow our gambas pil pil recipe in the meantime! 

Watch us cooking:

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Hi, we're Matt & Lorna. Two travellers on one path hoping to share some of our experiences with you.

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