Savory Olive Challah
A delightful twist on the classic braided loaf, packed with briny olives and fragrant herbs for an unforgettable savory bread.
Ingredients
- •4 cups unbleached all-purpose flour (500g)
- •2 1/4 tsp active dry yeast (1 standard packet)
- •1/4 cup granulated sugar (50g)
- •1 1/2 tsp salt
- •1 cup lukewarm water (240ml)
- •1/4 cup extra virgin olive oil (60ml), plus extra for greasing
- •2 large eggs (plus 1 beaten egg for the wash)
- •1 cup pitted green and kalamata olives, roughly chopped (150g)
- •2 tbsp fresh rosemary, finely chopped
- •1 tbsp sesame seeds for sprinkling
Instructions
- 1
In a large bowl, whisk together the flour, yeast, sugar, and salt.
- 2
Make a well in the center and add the lukewarm water, olive oil, and 2 eggs.
- 3
Mix until a dough begins to form, then turn it out onto a lightly floured surface.
- 4
Knead the dough for about 8 to 10 minutes until smooth and elastic, adding the chopped olives and rosemary halfway through the kneading process so they are evenly distributed.
- 5
Place the dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- 6
Punch down the dough and divide it into three equal pieces for a classic braid, or four pieces for a round Rosh Hashanah shape.
- 7
Roll each piece into a long strand, then braid them together tightly, tucking the ends under.
- 8
Transfer the braided loaf to a baking sheet lined with parchment paper, cover loosely, and let rise for another 45 minutes.
- 9
Preheat your oven to 375°F (190°C).
- 10
Brush the risen loaf generously with the remaining beaten egg and sprinkle evenly with sesame seeds.
- 11
Bake for 30 to 35 minutes, or until the challah is deep golden brown and sounds hollow when tapped on the bottom.
- 12
Transfer to a wire rack to cool completely before slicing.
💡 Chef tips
- Ensure your olives are thoroughly patted dry with paper towels before folding them in to prevent excess moisture from making the dough soggy.
- You can freeze the baked challah for up to 3 months; simply wrap it tightly in foil and reheat in a 350°F oven before serving.
- Substitute fresh thyme or oregano for the rosemary if you prefer a different herbal profile.
✅ How it should turn out
The finished challah emerges with a deeply golden, glossy crust studded with dark and green olives, filling the kitchen with a savory aroma of rosemary and baked dough, and boasting a soft, fluffy interior with savory pockets of flavor in every bite.