Olive Bread

Recipe Ingredients

15 oz flour
1 tsp salt
7 gm yeast
Crushed black pepper
300ml warm water
1 tbsp olive oil
4 oz black olives, pitted and chopped
4 oz sun-dried tomatoes in oil, drained and chopped
2 tbsp chopped parsley
1 tbsp chopped basil
1 tsp salt

Recipe Method

Mix salt, yeast, flour, black pepper and add in oil and water and mix to  a soft but not sticky dough.

Knead till smooth and elastic and shape into a round. Place dough in a greased bowl, cover with oiled cling film and leave in warm place to rise for 1- 1 1/2 hours or till doubled in size. Knock back the dough and knead for 2-3 minutes.

Divide into 2 pieces, roll each piece to a rectangle and spread one with olives and the other with sun-dried tomatoes, parsley and basil.

Roll up each rectangle from the long end and place seam-side down on the greased baking tray.

Make diagonal slashes on top of each loaf, cover loosely with oiled cling film and leave in a warm place for 20 minutes.

Brush top of loaf with water and sprinkle with salt, bake at 230 degrees C for 15 minutes, reduce temperature to 190 degrees C and bake for further 15 minutes or till risen and golden.

Tap bases to see if the loaves are cooked, they should sound hollow.

Cool on a wire rack and serve sliced.

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