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Recipe for :

Red Onion and Olive Bread

This recipe is published with the permission of the Flour Advisory Bureau.

Since 1956 the Flour Advisory Bureau (FAB for short) has been providing information on all matters relating to and concerning flour and bread in the UK to the public, media, schools, health professionals, the catering, retailing and baking trade.

FAB is also keen to encourage people to eat more bread as part of a healthy, balanced diet. From educational material to issue led PR initiatives, the promotion of bread in all its variety, versatility, vitality and not least the nutritional value has always been a priority for FAB.

More recently FAB has worked with a team of experts and nutritionists to devise the ultimate eating plan. Vitality Eating System is thier new resource and targets women who are interested in either losing or maintaining their weight whilst eating healthily. The system provides consistent, accurate and proven information based on sound science and has been endorsed by the experts and by top TV babe Cat Deeley. Whilst providing a healthy long-term option to faddy and quick fix diets the system focuses upon effective, realistic and practical dietary advice for consumers. Launched on the 2nd June 2005 the Vitality Eating System will help you look and feel great! To order your copy, please email or telephone 020 7493 2521.

If you are looking for information on bread and flour have a look at the FAB web site.

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100 g each brown and white strong plain flour
1 tsp fast acting dried yeast
pinch of salt
1 tbsp granulated sugar
150 ml hand-held hot water
1 tbsp olive oil
1 large red onion, peeled halved and sliced
25 g green or black olives (or a mixture), stoned and halved
sea salt for sprinkling on top


  • Place flours, yeast, salt and sugar in a large bowl and make a well in the centre. Pour in the water and mix to a soft dough. Knead for 5 minutes on a floured surface until smooth.
  • Place in lightly oiled bowl covered with cling film and leave for 30 minutes until the dough has doubled in size and springs back when gently pressed with a finger.
  • Meanwhile, heat the oil in a frying pan and fry the onion for 4 - 5 minutes, on a medium heat, until softened but not browned. After the bread has risen add the onion and olives into the bread, along with any oil in the pan and knead until it is evenly mixed through.
  • Shape the bread into a round shape and flatten gently. Place on a lightly greased baking sheet, cover and leave to rise for 10 minutes. Sprinkle with a little sea salt.
  • Bake for 30 - 40 minutes in a preheated 230°C / Gas Mark 8 until the base makes a hollow sound when lifted from the tray and gently tapped. Allow to cool.
  • Cut or tear into 4 - 6 pieces to serve.


The basic bread works equally well with a variety of other fillings. Try kneading in dates and walnuts, courgettes lightly fried and grated hard cheese.

Enjoy the bread filled with Italian ham, sunblushed tomatoes, mozzarella cheese, houmous, pesto, roasted peppers.

Makes 1 loaf

Flour Advisory Bureau