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Olive bread
Item 1 of 1
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.
First published in 2015
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Ingredients
Metric
Imperial
- 1000g of strong white flour
- 5g of sugar
- 60ml of olive oil
- 40g of black olives
- 500ml of water, luke warm
- 20g of fresh yeast
- 25g of salt
SAVE RECIPE
Equipment
- Greaseproof paper
- Blender
- Mixing bowl with dough hook attachment
Method
1
Mix the sugar and flour together in a mixing bowl with a dough hook attachment
- 5g of sugar
- 1000g of strong white flour
2
Blend together the olive oil and the olives until smooth
- 60ml of olive oil
- 40g of black olives
3
Mix the yeast and water together and leave to stand for 5 minutes
- 20g of fresh yeast
- 500ml of water
4
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
5
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
6
Preheat the oven to 200°C/gas mark 6
7
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
8
Line a baking tray with greaseproof paper. Lay the bread on the tray and leave to prove until doubled in size
9
Cook in the oven for 12-15 minutes until golden and ready. Allow to cool on a wire rack before serving as you wish
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