Olive Challah
Prep
2 hrs
Cook
35 mins
Servings
8
Difficulty
Medium
A Mediterranean-inspired braided bread enriched with briny kalamata olives and a touch of rosemary, creating a savory-sweet loaf perfect for sharing.
Ella x
Ingredients
- 500 gstrong bread flour
- 300 mlwarm water
- 60 mlolive oil
- 10 gsugar
- 10 gsalt
- 7 ginstant yeast
- 200 gkalamata olives(pitted and halved)
- 10 gfresh rosemary(finely chopped)
- 2eggs(1 for dough, 1 for egg wash)
- 20 gsesame seeds(for topping)
Detail level
Instructions
- 1
Combine warm water, yeast, and sugar in a bowl. Let sit for 5 minutes until foamy, indicating active yeast.
Tip: Water should be around 40°C for optimal yeast activation.
- 2
Mix flour and salt together in a large bowl. Create a well in the centre and pour in the yeast mixture, olive oil, and one beaten egg. Mix until a shaggy dough forms.
Tip: Use one hand to mix initially to avoid splashing flour everywhere.
- 3
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Fold in the chopped olives and rosemary during the final minute of kneading.
Tip: The dough should be soft but not sticky; add flour gradually if needed.
- 4
Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 90 minutes until doubled in size.
Tip: A warm cupboard or oven with the light on works well for proofing.
- 5
Punch down the dough and divide into three equal portions. Roll each portion into a long strand approximately 40cm in length.
Tip: Keep the strands even thickness for a uniform braid.
- 6
Braid the three strands tightly together, pinching the ends to seal. Place on a lined baking tray and cover loosely with a cloth.
Tip: A traditional three-strand braid is classic, but you can experiment with six strands for a fancier look.
- 7
Let the braided loaf rise for 45 minutes until puffy. Meanwhile, preheat the oven to 190°C.
Tip: The loaf should increase visibly in size but not quite double.
- 8
Brush the risen loaf with the remaining beaten egg and sprinkle sesame seeds evenly over the top.
Tip: Brush gently to avoid deflating the dough.
- 9
Bake for 35 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.
Tip: If the top browns too quickly, tent loosely with foil for the final 10 minutes.
- 10
Cool on a wire rack for at least 15 minutes before slicing and serving.
Tip: Cooling allows the crumb structure to set properly for cleaner slices.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.