Olive, halloumi and rosemary bread
Makes: 1 loaf (about 16 slices)
Total time: 
Recipe by Jenny White / Recipe photograph by Ant Duncan
Olive, halloumi and rosemary bread
Makes: 1 loaf (about 16 slices)
Total time: 
See more recipes
Nutritional information (per serving)
Calories
358Kcal
Fat
11gr
Saturates
4gr
Carbs
51gr
Sugars
1gr
Fibre
3gr
Protein
12gr
Salt
0.8gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 x 500g pack crusty white bread mix
- 2 tbsp olive oil, plus extra for greasing
- flour, for dusting
- 1 tbsp chopped fresh rosemary
- 100g Taste the Difference Single Estate Greek Kalamata olives from a 300g jar, pitted and roughly chopped
- 125g vegetarian halloumi, diced
Step by step
Get ahead
Best served on the day of baking.
- Tip the bread mix into a bowl; mix in 1 tablespoon oil. Make up the bread mix according to pack instructions; leave in a warm place to rise for 1 hour, until doubled.
- Take the dough out of the bowl and knead it a few times on a floured board. Using your hands, stretch the dough out to a flattish shape and scatter over the rosemary, olives and halloumi. Knead them into the dough until they are evenly distributed.
- Shape the dough into an oval and transfer it to an oiled baking sheet. Using a sharp knife, make 3 slashes in the top of the dough. Cover loosely with oiled clingfilm and leave to prove for 45-50 minutes.
- Preheat the oven to 220°C, fan 200°C, gas 7. Drizzle the loaf with the rest of the olive oil then bake in the oven for 30-35 minutes, until the bread is golden brown and the underneath sounds hollow when tapped. Transfer to a wire rack to cool.
