ONE of the most popular breads that I make is olive bread.
You can use your preference of green or black olives or mix them up.
If you made the simple yeasted bread a few times you will have practiced kneading and will be well prepared to make this little beauty.
The important thing is the substitution of 90g olive oil for water though you still use 300g of liquid.
The oil adds flavour and colour to the dough and extends the shelf life by a day or two.
If you happen to have any left after three or four days, slice it thinly, toast and make Bruschetta with fresh tomatoes, herbs, a little seasoning and a drizzle of oil.
As always knead on an unfloured surface.
Olive bread
1tsp salt
500g strong flour
14g yeast (7g dried)
90g olive oil
210g water
75g olives - halved
Place the salt in a mixing bowl then add the flour and crumble the yeast over. Add the olives.
Mix the oil and water and add to the bowl.
Pull together and bring together to a dough.
On an unfloured work surface knead until the dough is springy and shiny.
Return to the bowl, cover with cling film and leave to double in size.
Remove the dough and shape into two loaves. I like to stretch the dough and then roll it back on itself to make a cylinder.
Slash the top with a sharp knife then put onto a baking tray lined with baking paper, cover with a tea towel and allow to double in size.
Bake at 230C for 30 minutes then cool before slicing.
Dipping slices into bowls of olive oil and balsamic vinegar make a tasty Mediterranean treat
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