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.

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 xx

Prep time: 2 30

Cook time: 35

Serves 8

5 from 1 vote

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.

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I'd love to hear your comments…

Andrew

4 years ago Reply

I’ve just finished making this and it is genuinely brilliant. I’ve never made bread before and am so pleased how it’s come out. If I can do it, anyone can. It’s really not hard and very, very worth it. I’m so pleased with it.

I’ve just got a few notes on the recipe above which might help others.

Step 3: It says add salt, but doesn’t say how much. I went with 2 tbsp and that seems to have worked well.
Step 7: This is far to early to start heating the oven. I started pre heating the oven about 5 minutes before the second proof was done in step 19 which seemed to be good timing.
Step 14: Be very careful not to score your work surface! I managed not to by cutting the dough on a chopping board.
Step 15: I struggled with this on my own. I needed my wife to help me. Others may manage by themselves, but if you’re as new to bread as I am, make sure you have someone ready to help you cross the halves over each other.
Step 19: Not so much a comment on the recipe, but this took 35-40 minutes which surprised me. Don’t worry if it takes a bit of time to double in the tin, that seems normal.

I’m so happy with how this has come out. Definitely not the last time I’ll be baking a loaf. Thank you Niki for a wonderful recipe!
- A
  
  Niki
  
  4 years ago Reply
  
  So happy it turned out well Andrew and great notes!
  Love, Niki x
Ali

4 years ago Reply

Oh wow this looks amazing – perfect for harvest festival or enjoying breaking bread with family and friends. I hope mine looks this good!
- A
  
  Niki
  
  4 years ago Reply
  
  So happy you like!
  Love, Niki xxx