Mediterranean Loaf

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  • Recipe difficulty: Medium
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Side dish

Made with these products:

Makes 1 loaf
Prep time 20 mins
Cook time 30-40 mins


  1. Place the saffron strands in a bowl and add 250ml (9floz) warm water and leave for 20 minutes. Strain, reserving the liquid.
  2. Sift the flour and salt into the bowl. Add the sugar, yeast, oil and warm, coloured water, fit the dough hook and knead at speed 1 for 1 1/2 minutes to form a dough. Then knead on speed 2 for 3 minutes.
  3. Remove the bowl. Cover with a lightly oiled sheet of clear - film and leave in a warm place for about 1 hour, until dough is well risen and doubled in size.
  4. Fit bowl and dough hook and knead on speed 2 for 1 minute. Add the olives, sundried tomatoes and chopped rosemary and knead on Speed min for 1 minute.
  5. Remove the dough from the bowl and knead in any loose ingredients and then shape into a round. Place on a lightly oiled baking sheet. Brush with garlic oil, push in a few rosemary sprigs and scatter over salt. Store in a warm place for about 40-50 minutes, until well risen and doubled in size.
  6. Preheat the oven to 220°C, 425°F, Gas Mark 7. Bake the bread for 30-40 minutes.
    The loaf is cooked when you tap the base with your knuckle and it sounds hollow. Cool on a wire rack.


Good pinch of saffron strands
500g (1lb 2oz) strong white flour
5ml (1tsp) caster sugar
1 sachet easy blend dried yeast
30ml (2tbsp) garlic infused olive oil
100g (4oz) black olives, halved
50g (2oz) sundried tomatoes, sliced
15ml (1tbsp) fresh chopped rosemary
garlic oil, for brushing
rosemary sprigs
Malden® salt

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