Olive Challah
Prep
2 hrs
Cook
35 mins
Servings
8
Difficulty
Medium
Making this olive challah has become my favorite weekend project, and I'd love to share it with you. It's a beautiful twist on the traditional Jewish bread, studded with briny kalamata olives and fragrant rosemary that make it feel fancy without requiring any special skills. The best part? The whole process takes just two and a half hours from start to finish, so it's actually quite manageable for a weeknight if you're planning ahead. Those olives bring wonderful anti inflammatory compounds to the table, so you're getting something delicious and genuinely good for you. The recipe uses simple ingredients you probably already have on hand, making it budget friendly and wonderfully satisfying to bake at home.
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.
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