Marcello Tully's summery olive and rosemary bread recipe produces a versatile and tasty treat. It could be taken to a picnic, torn up and added to a panzanella salad or served alongside gazpacho. The choice is yours!
When Brazilian-born chef Marcello Tully started his career at 14, he may not have anticipated working on the starkly beautiful island of Skye - but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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Add the yeast to the warm water and leave to activate for 15 minutes. Meanwhile, finely chop the fresh rosemary and roughly chop the Kalamata olives
10g of yeast, dried active
300ml of warm water
5g of rosemary
100g of Kalamata olives, pitted
Place the flour and salt in a large bowl and mix in the rosemary and olives. Add the water and activated yeast and mix well
500g of strong white flour
10g of salt
Knead the dough for a good 3-4 minutes on a well-floured work surface. Form into a rough ball, place in a bowl or container and cover with a slightly damp tea towel. Set aside in a warm place to prove for 1 hour
Knead again to develop the gluten for approximately 10 minutes, or if using a mixer and dough hook, only 3-4 minutes. Shape into a loaf, place into a greased loaf tin and allow to prove and rest for 20-30 minutes
oil, for greasing
Preheat the oven to 170°C/gas mark 3
Bake in the oven for 30 minutes, then take out of the oven and remove the bread from the tin while it is hot
Ensure the bread has a nice golden brown crust and sounds hollow when tapped on the base. Allow to cool slightly before serving
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