My Homemade Olive Bread

I love freshly baked breads, their smell is amazing and because I am an olive lover, I have baked and shared my different kinds of olive breads in my page  and today I baked other olive bread with crunchy outside and soft inside.


This bread is salty, peppery, and combination of olives and garlic flavour makes magic and you will have a beautiful bread.



  • 500g all purpose flour
  • 25g yeast
  • 5g salt
  • 2g garlic powder
  • 1  fresh thyme
  • 1 ½ tsp chilli flakes
  • 1 g dried rosemary
  • 92g black olives, pitted, drained and chopped
  • 92g green olives, pitted, drained and chopped
  • 360 ml water



In a bowl, mix flour with garlic powder, salt, thyme, rosemary, chilli flakes. Dissolve the yeast in the 120 ml water and then add to the flour mixture. Now add the rest of the water ( 240 ml) and kneading the mixture until mix well together and the dough pulls away from the sides of the bowl. Add chopped olives and knead again.

Grease with the olive oil the bowl and transfer the dough into the bowl. Drizzle some olive oil top of the dough and cover with kitchen towel in a warm place and let it rest for 2.5 hours until doubled in size.

On a floured surface, flatten the dough and knead the dough 1-2 minutes and shape it into a ball. Sprinkle flour over parchment paper , add the dough , sprinkle some flour top of the dough and cover with a towel and let rise for 45 minutes.

Meanwhile, turn the oven to 240 C and add a round iron cast pan inside the oven ( without the lid) for 45 minutes until the dough rise.

After 45 minutes remove the pan from the oven and transfer the dough with parchment paper into the pan and put the lid on. Bake the dough at 240C for 30 minutes.

After 30 minutes, remove the lid and keep baking for 20 minutes at 230 C. By this way the bread get crispy golden crust. Let it cool before cutting the bread.



Pumpkin and Orange Soup

A creamy soup with lots of flavour and beautiful colour.



  • 1 small pumpkin, peeled and seeded
  • 1 leek, sliced
  • 4-5 small carrots, peeled and chopped
  • 1 onion, peeled and chopped
  • 1 large potato, peeled and chopped
  • 1 tsp dried rosemary
  • Finely grated zest and juice of 2 oranges
  • crème fraiche ( optional)
  • 1 litre water or vegetable stock
  • salt and black pepper to taste
  • Olive oil



Heat the oil in a saucepan, add leek, pumpkin and potato. Sauté until tender and soft. Sauté carrot and onion , add dried rosemary. Transfer all sautéed ingredients to a pot. Pour orange juice and 1 litre water or vegetable stock, season with salt and pepper. Let to cook thoroughly.


Purée in a food processor. You might serve the soup with crème fraiche and pumpkin seeds.




Potato loaf with cheddar cheese, rosemary and garlic

This loaf bread is one of most tastiest bread I have ever baked and tried. It’s really gooood with crispy outside and soft-moist inside.

Taste is so good, i mean combination of potato with cheddar cheese, garlic and rosemary is just perfect.

350 g self raising flour
2 garlic cloves, thinly sliced
250 g cooked and chopped baby potatoes
3 tbsp olive oil
1 tsp salt
1 tsp baking powder
85 g butter
150 g yogurt
4 tbsp milk
1 tsp dried rosemary leaves and some fresh leaves of rosemary
120 g grated cheddar cheese



Preheat the oven to 200C.

Slice garlic cloves and fry it for 2 minutes. Set aside.
In a big bowl with flour, add salt, baking powder and butter. Mix all very well. Make a well in the middle.

Add warm milk and yogurt to the flour and knead the dough for 2-3 minutes with hand. Then add, cooked and chopped baby potatoes, fried garlic , dried rosemary leaves and most of shredded cheddar cheese and knead for few times.

Shape dough into round. Transfer it into a floured baking tray. Brush bread ball with olive oil, top it with remaining of grated cheese and  fresh rosemary leaves.
Bake it until the loaf is golden ( about 25-30 minutes).



Onion Bread

This is delicious bread with onion and rosemary. Served with meat dishes or soup.


450 g strong white flour
1 large onion, finely chopped
1 Tbsp dried rosemary
300 ml hand hot water
1 Tsp sugar
1 Tsp salt
7 g dried yeast
2 Tbsp olive oil


Place the yeast and sugar in a bowl and mix with 100 ml hot water. Cover the bowl and Leave it in a warm place for 15 minutes.
Add chopped onion, salt and rosemary (keep a pinch of rosemary for the later) to the flour. Mix with a spoon. Then add the yeast mixture and remaining of the hot water to the flour. And mix it for 4 minutes.

Grease a bowl with 1 Tbsp oil and place the dough in the bowl, sprinkle some flour top of the dough. Cover the dough and leave to rise for 1 hour or until doubled in size.
Preheat the oven at 200 C.


Once the dough is doubled in size, remove from the bowl and knead it again for 2 minutes. Grease the baking tray and place the dough in the tray and make it flat. Brush surface of the dough with oil. Sprinkle with the remaining of dried rosemary over the dough.
Bake in preheated oven at 200 C for 30 minutes.



Garlic-Rosemary Bread

This bread is one of those you need to try. So delicious with beautiful soft and buttery  fabric.

16681777_404782276537683_8510020980595173259_n (1).jpg

  • 2 1/2  cups all-purpose flour
  • 3 tbsp sugar
  • ½ tsp salt
  • 1 tbsp dried yeast
  • ½ cup warm milk
  • 1 egg, beaten
  • 3 tbsp soft butter

For filling

  • 1 cup soft butter
  • ½ tsp salt
  • 1 tsp garlic paste
  • ½ cup chopped rosemary ( you can have your favourite herb: spring onion, oregano, spinach, parsley)


In a big bowl, add flour, salt, sugar, yeast . Stir together. Add warm milk ( not boiled) to the flour and stir. Then add beaten egg ( keep 2 tbsp for later) and stir until combine together. Then add butter and mix all with hand or a wooden spoon very well .

Grease a bowl and put sticky dough into the greased bowl, cover it and let to rest for an hour.
Meanwhile, prepare filling mixture. In a plate, add all ingredients of filling and mix all until well blended. Set aside.
Preheat the oven at 175C.
After one hour, our smooth, soft and sticky dough is ready. Sprinkle some flour over the dough and start folding for 2-3 minutes by fingers.

Then, scatter some flour on the work table, flattened dough by hand on the table and with a knife cut the dough into 16 pieces ( as you see in the photos). Then shape each piece into a ball. Flatten each ball and put 2 tsp of filling mixture on the dough and fold it into half-moon shape and then gather both corners near each other.

Set them on a greased baking tray . Brush them with remaining of beaten egg. Bake in 175C for about 30 minutes or until golden.




Marinated Feta Cheese

This is one of those MUST recipes which should get a try. It just needs several hours for flavour to build, however if you are not patient person, you can start to eat it right after preparing yet.
In my recipe I have chosen my favourite herbs such as rosemary, thyme, mint, but you can have your favourite herbs such as parsley, coriander, basil, spring onion.
Marinated feta cheese is just an elegant snack or light lunch or dinner onto pitta bread, baguette, toasted bread or crackers.


Marinated Feta cheese

250 g Feta cheese
400 ml virgin olive oil
Hand full of Rosemary, thyme and mint, finely chopped
1 Lemon zest
1 dried Chilli, chopped
1-2 small onions, cut into ring shapes

feta cheede.jpg

Cut each block of feta cheese into small cubes.
In a big bowl, add  chopped onion(s), chopped herbs, chilli and lemon zest. Pour enough virgin olive oil and gently mix together.
Layer the cheese mixture in a clean jar. You can eat it right after preparing but if let to stay in the fridge for few hours, taste will develop and would be much better.


You can keep marinated feta cheese in the fridge for about 2 months. And yet any leftover olive oil in the jar can be used again for dressing salad 


Pickled grapes ( Torshi angoor)

Angoor in Persian language means grape and Torshi means pickle. This is a delicious recipe for pickled grapes. It’s a tangy- sweet supplement to rice – meat dishes and would be great alongside bread and cheese. Or or like what I do, just put out some of them from the jar and eat them by the handful. Combination of vinegar with honey and Rosemary leaves is just sooo good.
250 g green/red grapes
½ cup honey
1 cup vinegar
1 cup water
Rosemary leaves

Place vinegar, honey and water in a saucepan. Bring it to a boil. Remove from the heat and allow to cool completely.
Place grapes in a jar. Pour vinegar-honey mixture over the grapes to cover them . Add Rosemary leaves as well.
Seal the jar with a tight lid. Place it in a cool corner of the kitchen for a week.
After a week, voalla, your divine pickled grapes are ready.



Home made bell peppers bread




  • 450 g white flour
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1/2 green bell pepper
  • 1 tbs olive oil
  • 1 tbs salt
  • 150 ml yogurt
  • 2 tbs tomato puree
  • 2 tsp dried rosemary ( or your favourite herb)
  • 1 tsp sugar
  • 2 tsp dried yeast
  • 150 ml tepid water



Preheat oven to 220 C.
Place sugar and yeast in a bowl, add 150 ml tepid water. Cover the bowl with a lid and leave it for 15 minutes.Place flour in a big bowl, add dried rosemary ( or your favourite herb). Mix together. In the centre of bowl pour yeast mixture, tomato puree and yogurt and half of salt. Mix ingredients together very well, knead it for 2-3 minutes.. Leave dough in a floured bowl, cover it with a kitchen towel and leave it to rest in kitchen for 45 minutes.

Meanwhile,place bell peppers in the oven and allow to roast. Remove skin. Chop peppers to small pieces. After 45 minutes, remove dough from the bowl, on a surface and Knead the dough again. Return it back to the bowl, add chopped peppers.
Brush baking tray with some oil, spread dough into the tray, sprinkle rosemary and salt. Bake it for 30 minutes. Now it is ready.

نان خانگی با فلفل دلمه و رزماری


مواد لازم

چهارصد پنجاه گرم آرد

یک دوم از فلفل دلمه ی قرمز- زرد و سبز

یک ق غ روغن زیتون

یک ق غ نمک

صدوپنجاه میلی لیتر ماست

دو ق غ گوجه فرنگی

دو ق چ رزماری خشک یا هر سبزی مورد علاقه

یک ق چ شکر

دو ق چ خمیر مایه  یا همان پودر یست

صدوپنجاه میلی لیترآب  گرم  شیر

طرز تهیه
فر را با حرارت 220 ردجه ی سانتیگراد گرم کینید
در یک پیاله 150 میلی لیتر آب را با شکر و پودر یست مخلوط و سر ظرف را بپوشانید تا برای 15 دقیقه بماند. سپس آرد را در یک کاسه ی بزرگ ریخته و پودر رزماری را به آن اضافه کنید و هم بزنید. سپس در وسظ کاسه خمیر مایه ی آماده شده را به همراه رب گوجه – ماست و نصف نمک به آرد اضافه کنید و همه ی مواد را خوب با هم مخلوط نمایید و 3-2 دقیقه با دست ورز دهید. روی خمیر کمی آرد بپاشید و روی کاسه را با حوله ی آشپزخانه بپوشانید و احازه دهید برای 45 دقیقه استراحت کند.


در این بین فلفل دلمه ها را داخل فر گداشته تا برشته شوند. سپس از فر خارج کرده و بگذارید خنمک شوند. پوست فلفل را جدا کرده و آنها را ریز خرد نمایید. بعد از 45 دقیقه خمیر را از کاسه بیرون آورده و مجدد کمی ورز دهید و فلفل های خرد شده با خمیر مخلوط کنید. داخل سینی کیک پزی را با روغن چرب کنید و خمیر را روی سینی پخش نموده و روی آن پودر رزماری بپاشید. سینی را داخل فر گذاشته و بگذارید برای 30 دقیقه بپزد.




Potato Loaf with Cheddar Cheese and Rosemary

This loaf bread is one of the  most tastiest bread I have ever baked and tried. It’s really gooood.

350 g self raising flour
2 garlic cloves, thinly sliced
250 g cooked and chopped baby potatoes
2 tbsp olive oil
1 tsp salt
1 tsp baking powder
85 g butter
150 g yogurt
4 tbsp milk
1 tsp dried rosemary leaves
120 g grated cheddar cheese

Preheat oven to 200C.
Slice garlic cloves and fry it for 2 minutes. Set aside.
In a big bowl with flour, add salt, baking powder and butter. Mix all very well. Make a well in the middle. Warm milk and yogurt in a pan for about 1 minute. Add it to the flour. Let it rest for 5 minutes. Then add, cooked and chopped baby potatoes and fried garlic. Combine all together. Then add remains of olive oil, some of dried rosemary leaves and most of cheddar cheese and knead a few times. Shape dough into round. Transfer it into a floured baking tray. Brush bread ball with olive oil, top it with remaining of grated cheese and rosemary sprigs.
Bake it until the loaf is golden ( about 20-25 minutes).