Moroccan olive bread knots

sister herb

Official TTI Chef
    • 1 1/2 cups of flour (keep extra flour on the side for kneading I used about 1 cup more)
    • 3/4 cup of warm water
    • 3 oz of black olives cut into small pieces
    • 4 tablespoons of olive oil
    • 1 tablespoons of thyme
    • 1 tablespoon herbs de province
    • 1/2 tablespoon of dry yeast
    • 1/2 teaspoon of sugar
    • 1 teaspoon of salt


Activate the dry yeast with the sugar and warm water. Let the yeast mixture rest for 5 minutes. The yeast is active if the mixture expands and bubbles up.

Add the olive oil, thyme,herbs and salt to the yeast mixture.

Gradually add the flour to the mixture until the flour is completely absorbed. You will end up with a very sticky dough.

Fold the olives into the dough.

Cover the dough and let it rest in a warm place until it doubles in size.

Sprinkle your workspace generously with flour and place the dough over it.

Sprinkle the dough with flour and knead for the next 10 minutes using the palm of your hand. Add flour to the dough until you end up with a malleable non-sticky dough. It should just be non-sticky, not shiny like regular bread dough. You will know when the dough stops sticking to your hand.

Cover and let rest in a warm place till it doubles in size again

Preheat your oven to 420° F degrees.

Cut the dough into balls and then roll them to form robes

Cross over one end of the rope over the other forming a loop

Take the end you crossed over and tuck it in the loop


(Brushing the knots with milk to help give them a golden brown color after baking but that is optional)

Place your baking pan in the lower third of the oven and bake for 15 minutes or until done

Place under the broiler till the tops are golden brown.


Note: You can also use green olives.