Braided Olive and Harissa Bread

A very special bread recipe which is a bit of a showstopper. Braided bread with layers of harissa and chilli oil and juicy little olives nestling inside.

braided-olive-and-harissa-bread 1

The bread looks complicated but don’t be scared – it’s actually pretty simple to make.

The trickiest part is the folding, as it can be a little messy, but just get in there and fold one piece over the other.

Again, don’t worry if it’s not perfect, just wrap into a snail shape and you will get a striking loaf.

Enjoy and let me know what you think!

Love, Niki xxx.

braided-olive-and-harissa-bread 1a

Braided Olive and Harissa Bread

A very special bread recipe which is a bit of a showstopper. Braided bread with layers of harissa and chilli oil and juicy little olives nestling inside.
Prep time: 2 hrs 30 mins
Cook time: 35 mins
Serves 8
No ratings yet

Ingredients

  • 120 ml warm water
  • 1 tsp caster sugar
  • 7 g fast action dry yeast
  • 450 g plain flour
  • 150 ml plant based milk
  • 3 tbsp melted vegan butter

For the fillings

  • 2 tbsp chilli olive oil mixed with 2 tbsp rose harissa
  • 4 tbsp olives pitted and chopped a little

Instructions

  • In a jug, combine the warm water, sugar and active dry yeast.
  • Set aside until foamy.
  • Now, in a large bowl, mix the flour and salt.
  • Add the yeast mixture, milk and melted butter to the flour.
  • Mix until it forms into a dough and transfers to a floured surface and knead until springy.
  • Form into a ball and place back in the bowl. Cover and set aside in a warm space for about one hour or until it doubles in size.
  • Preheat oven to 180c.
  • Grease a 9-inch spring-form pan, and line bottom with baking paper; grease the paper, then set aside.
  • Transfer the dough back to a floured surface and knead again for a few minutes
  • Roll the dough into a very thin rectangle.
  • Spread a thin layer of chilli oil and harissa mix on top of the dough, but leave a little space around the edges.
  • Scatter the olives over the top.
  • Starting at the long edge, roll slowly and tightly into a log. Press it closed.
  • Now carefully (it’s messy!), cut the dough in half along the length (so you get two long strips).
  • To form the loaf - Cross the two halves with the layers facing up.
  • Continue to lay the left piece over the right until the dough is tightly twisted.
  • Pinch both ends together.
  • Now roll the braid into a tight circle (like a snail) and press the ends together
  • Carefully transfer to the baking tin and cover and allow it to double in size.
  • Once risen, pop in the oven and bake for 35 minutes.
  • Allow to cool a little before eating.
Print Recipe Pin Recipe Share on Facebook
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.

More Recipes with Flour, Olives or Harissa

Discuss this Recipe with Niki
Rebel Recipes Website Blog Top 10 Healthy & Light 1a

Leave a Reply

Your email address will not be published.

Recipe Rating




Buy Me a Coffee

If you’ve enjoyed using my recipes, I’d love you to support my blog.

I’ll be cooking up a plateful of super-delicious vegan recipes here over the coming months.

To support my work, promote the vegan message far and wide, and of course help keep Dill in kittie food, you can buy me a coffee here.

Thank you, and much love, Niki xxx

(Payments via Ko-Fi are processed by Stripe, a global payments platform certified to the the most stringent level of certification available in the payments industry.)

Wait...Before You Go

Get my Free Top 5 Recipes using Herbs eBook...

Rebel Recipes Website Top 5 Herbs eBook Image