Olive Bread
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Cook time: 
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Serves: 2 Loaves
 
Ingredients
  • 500gstrong white flour
  • 15g salt
  • 55ml olive oil
  • 20g fresh yeast
  • 275ml water
  • 200g black Greek olives, pitted and chopped
Instructions
  1. Mix everything but the olives in a large mixing bowl. Make sure the yeast and salt are initially added to separate parts of the bowl.
  2. Turn out onto a lightly floured surface and knead for 10-15 minutes until the dough is elastic, smooth and shiny.
  3. Cover and leave to rise for 1 hour.
  4. Divide into two equal balls of dough and add the olives into each, making sure they're evenly distributed.
  5. Form each into rough round shapes, push down, dust with flour and slice a small cross into the top.
  6. Place on a baking sheet lined with grease proof paper and leave to prove for a further hour in a warm place.
  7. Place in the center of a pre-heated oven at 220°C(200°C fan assisted) and bake for 30 minutes. Remove and place on a wire rack to cool.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/bread/olive-bread/