Greek Olive & Rosemary Pittas

Greek Olive & Rosemary Pittas

Our Olive & Rosemary Pitta Breads make a great sharing dish and pair well with our Greek Marinated Olives with Feta. You can also serve them up with your favourite dips!

Prep: 20 minutes plus proving
Cook: 5-8 minutes
Makes 6


250g strong white bread flour
7g sachet dried yeast
½ tsp salt
50g Crespo Pitted Dry Black Olives, chopped
3 sprigs rosemary, leaves finely chopped
2 tsp olive oil


  1. Place the flour, yeast, salt, olives and rosemary in a large bowl or the bowl of a food mixer fitted with a dough hook. Gradually mix in 160ml hand hot water and the oil to give a sticky dough.  Knead for 8-10 minutes until smooth.  Transfer to a large greased bowl, cover with clingfilm and leave to prove for 1 hour or until doubled in size.

  2. Preheat the oven to 230oC, gas mark 8. Place a large baking tray to preheat.

  3. Knock back the dough and divide into 6 even pieces.  On a floured surface, roll each into an oval shape approx. 16cm long.

  4. Dust the baking tray lightly with flour and add the pittas, spacing them apart a little.  Bake for 5-8 minutes until puffed and golden.

  5. Wrap in a clean tea towel straight away to cool down.

Cooks tip:
Try swapping 100g of the white flour for wholemeal bread flour. Great served with houmous or filled with your favourite filling.

Nutrition Information

Nutrient Per 100g Per Portion % GDA
Energy (kcal) 363 191 10
Protein (g) 9.1 5 N/A
Fat (g) 7.8 4 6
Sat Fat (g) 1.2 0.7 4
Carbs (g) 61.8 32.5 N/A
Sugar (g) 0.6 0.3 Less than 1
Fibre (g) 44.4 2.5 N/A
Salt (g) 1.93 1 17