Bread with Nuts and Olives

by Editorial Staff

Filled bread can be served with a variety of dishes, or separately for tea.

Summary

Cook Time	40 minutes
Total Time	40 minutes
Course	Baking

Ingredients

Walnut – 1 glass
Instant yeast – 1 sachet
Salt – 1 teaspoon
Sugar – 1 teaspoon
Ground black pepper – 0.5 teaspoon.
Flour – 4 1/2 cups + 2-3 tbsp
Olive oil – 3 tbsp
Olives (chopped) – 0.75 cup

Instructions

Grind the nuts and fry in a skillet over medium heat. Remove the frying pan from heat and set aside. In a large bowl, combine yeast, salt, sugar, pepper, and 2 cups flour. In a small saucepan over low heat, heat oil and 1 1/2 cups of water to 50 degrees. Use a wooden spoon to mix the warm liquid with the flour mixture. Add 2 cups flour and knead to a soft dough. Place the dough on a floured board, knead for 5 minutes until elastic, using 1/2 cup flour. Roll the dough into a ball, cover with cling film and leave warm for 10 minutes.
Grease a large baking sheet with oil. Roll out a 30×37.5 cm rectangle on a floured surface. Sprinkle with chopped olives and nuts. Roll up.
Place the roll on an oiled baking sheet, seam side down. Make shallow cuts on top with a knife. Cover with cling film and place in a warm place for 15 minutes.
Meanwhile, preheat the oven to 200 degrees. Bake bread with olives and nuts for 35-40 minutes until slightly golden brown. Cool on a wire rack. Serve the bread with nuts and olives warm or chilled.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.