Green olive and rosemary bread
SERVES
8
PEOPLE
PREP TIME
100
MINUTES
COOKING TIME
30
MINUTES
CUISINE
COURSE
Baking
Method
Stir the flour, yeast, salt and sugar together in a bowl.
Combine the water and oil and pour it into the dry ingredients.
Work the dough with your hands in the bowl until all the ingredients are combined.
Lightly oil a clean surface and tip the dough out. Knead it until it becomes smooth. Place into an oiled bowl, cover the bowl and place it in a warm place for an hour to let the dough rise.
Knock back the dough to remove the largest of the air bubbles. Knead in the green olives and rosemary and shape the loaf. Place into an oiled 2 lb loaf tin and allow to rise again for a half an hour while the oven is pre heating to 220°C.
Bake for 30 minutes until golden.
Ingredients
500g strong flour
7g dried yeast
1 tsp salt
1 tsp golden sugar
400ml water
2 tbsp olive oil
handful of green olives, de stoned and roughly chopped
small bunch of rosemary, chopped
Method
Stir the flour, yeast, salt and sugar together in a bowl.
Combine the water and oil and pour it into the dry ingredients.
Work the dough with your hands in the bowl until all the ingredients are combined.
Lightly oil a clean surface and tip the dough out. Knead it until it becomes smooth. Place into an oiled bowl, cover the bowl and place it in a warm place for an hour to let the dough rise.
Knock back the dough to remove the largest of the air bubbles. Knead in the green olives and rosemary and shape the loaf. Place into an oiled 2 lb loaf tin and allow to rise again for a half an hour while the oven is pre heating to 220°C.
Bake for 30 minutes until golden.
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