Olive Bread

 

600g plain flour

1 tsp salt

1 tsp sugar

1 tsp yeast

400-600ml lukewarm water

 

 

Mix the flour, yeast, salt and sugar in a large bowl until thoroughly combined.

 

Pour in half the water and mix with your fingers, then pour in enough water until a dough is formed then empty onto your bench and knead for 10-15 minutes until soft and smooth.

 

Cover with cling wrap and and allow to prove in a warm spot until doubled in size then knock the air out using your fingers and re-mould into a ball.

 

Before using the dough cut into portions with a knife.

 

 

Cut the dough into 10 cm rounds then roll out into long straw shapes, place onto a baking paper lined baking tray, sprinkle lightly with salt and bake at 180^oC for 10-12 minutes.

 

 

 

300g bread dough

150g black olives, roughly chopped (including 100ml of the olive pickling liquor.)

2 sprigs of rosemary tips, finely chopped

 

 

Mix the dough with the olives, pickling liquor and chopped rosemary then place into an oiled baking tray and press into the corners to form a flat “foccacia” style bread.

Bake at 180^oC for 15 minutes.