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Graham Campbell makes a tapenade (blended olives) to mix into the dough and intensify the flavour of this olive bread recipe. Serve with a light, mediterranean lunch or supper.
Mix the sugar and flour together in a mixing bowl with a dough hook attachment
5g of sugar
1000g of strong white flour
Blend together the olive oil and the olives until smooth
60ml of olive oil
40g of black olives
Mix the yeast and water together and leave to stand for 5 minutes
20g of fresh yeast
500ml of water
On a slow speed, add the yeast mix and olive mix to the dry ingredients. Mix for 5 minutes and then add the salt. Continue to mix for a further 5 minutes
25g of salt
Remove from the bowl and knead for 2 minutes. Place dough in a container and cover with cling film. Leave in a warm place to prove until doubled in size - approximately 1 hour
Preheat the oven to 200°C/gas mark 6
Dust the work surface with a little flour. Once proved, knock back and knead for 2 minutes. Gently flatten by using a rolling so the dough is at a thickness of 5cm. Cut into equal squares of approximately 10cm x 10cm
Line a baking tray with greaseproof paper. Lay the bread on the tray and leave to prove until doubled in size
Cook in the oven for 12-15 minutes until golden and ready. Allow to cool on a wire rack before serving as you wish