Italian
Silvia’s Masterclass
From
Silvia’s Masterclass
season
4
episode
1
Mediterranean Bread
With
Silvia Colloca
PREP
20
MINS
Cook
20
MINS
SERVES
8
About this recipe
The foundation of the Mediterranean table. A lesson in patience, time and simplicity. We all have seen no-knead bread recipes, we have all tried them or thought about it, at least. This is the next level up, flavoured to the max with all those Mediterranean goodies: olives, capers, sundried tomatoes. This is what I call Bread-Maxxing!
Ingredients
Dough
- 500 g bread flour (about 4 cups)
- 200 g plain yogurt (about 1 cup)
- 7 g dry yeast (2¼ tsp)
- 1 tsp sugar (optional)
- 1½ tsp fine salt
- 200ml-250ml lukewarm water (½–⅔ cup)
Filling
- 80 g olives (½ cup), pitted and chopped
- 60 g sun-dried tomatoes (⅓ cup), drained and chopped
- 2-3 tbsp baby capers, rinsed and thoroughly dried
- 1 tsp dried oregano or 1 tbsp fresh rosemary (optional)
- 1 tbsp flour (only if filling is moist)
- Mazzetti balsamic glaze, to serve
Method
1. In a large glass bowl, add flour, yeast, sugar, yogurt and water. Using a wooden spoon, mix to combine and then add salt. Give the dough a quick knead and place dough in a lightly oiled bowl. Rest, covered with a damp tea towel for about 2 hours at room temperature until doubled in size.
Prepare the filling
2. Chop olives, tomatoes, and capers.
3. If the mixture feels moist, toss lightly with 1 tbsp flour to prevent sogginess.
Fill and roll
4. Turn the dough onto a lightly floured surface and gently stretch it into a rectangle about 30 x 20 cm (12 x 8 inches).
5. Spread the filling evenly over the surface, leaving a small border around the edges.
6. Starting from a long side, roll the dough up tightly into a log.
7. Pinch the seam closed firmly, then gently shape into a baguette about 30 cm long.
8. Place the log seam-side down on a lined baking tray.
Second rise
9. Cover loosely and leave to rise for 30–60 minutes, until puffy.
10. Meanwhile, preheat the oven to 220°C.
11. Score the top with 2–4 diagonal cuts using a sharp knife.
12. Optional: Spray with some water or brush lightly with olive oil.
13. Bake for 20–25 minutes until deep golden brown and crisp.
14. Transfer to a rack and let cool for at least 20 minutes before slicing. Serve with olive oil and Mazzetti balsamic glaze.
Silvia Colloca
Silvia Colloca is an Italian-born food writer, opera singer, TV producer and host. She has authored seven cookbooks, including Silvia’s Cucina, Made in Italy, La Dolce Vita, Love, Laugh, Bake!, Simple Italian (2024), and The Italian Homecook (2025), all published by Penguin.
Silvia’s most recent television work is Silvia’s Italian Masterclass (Channel 10), with its latest season airing in October 2025. The series is currently funding for Season 4. She has also appeared as a special guest on SBS’s Mastermind in 2025. Her earlier TV credits include the SBS Food series Cook Like an Italian, which has screened internationally across three seasons, as well as Made in Italy with Silvia Colloca (SBS), filmed on location in the Le Marche and Abruzzo regions and earning her a 2015 TV WEEK Logie Award nomination for Best New Talent. She also co-wrote, co-produced and hosted the ABC prime-time series Silvia’s Italian Table in 2016.
Outside of food and television, Silvia has enjoyed a career as a celebrated opera singer and actress. In 2022, she released her debut solo classical album with Universal Music, which topped the Classical Charts for over 20 weeks. That same year, she performed with Andrea Bocelli at his Sydney concert, a once-in-a-lifetime experience.
Inspiration Starts Here
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