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Olive bread with pumpkin seeds

Starters and Tidbits A- A+

Preparation Time: Medium
Cost: Economical
Serves: 8 to 10


  • 500g Plain flour without yeast
  • 4,6g 2 sachets of baker's yeast, granules (2 x 4,6g)
  • 1 Teaspoon of fine salt
  • 100ml Gallo Extra Virgin Olive Oil Reserve
  • 160ml Warm water
  • 1 Egg
  • 2 Tablespoons of oregano leaves
  • 1 Jar of Gallo in Natura Black Whole Olives (chopped)
  • 50g Pumpkin seed (chopped)
  • Q.b. flour to sprinkle

Dissolve the yeast with warm water.
In a bowl, place the flour and make a hole in the middle. In the center place the egg, the olive oil and salt. Mix everything and add the yeast dissolved in water. Knead all very well until achieve a smooth dough.
Cover with a towel and set aside in a warm place for the dough ferments.
After the dough rises, knead some more.
Add the oregano leaves, the olives and the seeds.
Knead again and place it in an oven tray previously sprinkled with flour.
Snuggle the dough and make a long bread. Cover with a towel and let rise.
When the dough is doubled in size, brush with olive oil.
Bake in preheated 170ยบ oven and bake about 30 minutes.
Bon appetit.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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