Olive Bread
Author:
The Bearded Baker
Prep time:
2 hours 15 mins
Cook time:
30 mins
Total time:
2 hours 45 mins
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
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.
Turn out onto a lightly floured surface and knead for 10-15 minutes until the dough is elastic, smooth and shiny.
Cover and leave to rise for 1 hour.
Divide into two equal balls of dough and add the olives into each, making sure they're evenly distributed.
Form each into rough round shapes, push down, dust with flour and slice a small cross into the top.
Place on a baking sheet lined with grease proof paper and leave to prove for a further hour in a warm place.
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/
3.5.3208