Name: Olive bread
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 4 cup (600g) plain flour; 1 teaspoon sea salt; 2 teaspoon sugar; 1 (7g) sachet dry yeast; freshly ground black pepper; 1/3 cup (80ml) olive oil; 1 1/2 cups warm water; 3/4 cup (125g) pitted black olives, roughly chopped

Ingredients

4 cup (600g) plain flour

1 teaspoon sea salt

2 teaspoon sugar

1 (7g) sachet dry yeast

freshly ground black pepper

1/3 cup (80ml) olive oil

1 1/2 cups warm water

3/4 cup (125g) pitted black olives, roughly chopped

Method

1.Sift flour into a large bowl with salt and sugar. Stir in yeast. Make a well in centre of dry ingredients. Add pepper, olive oil and water.

2.Gradually incorporate wet ingredients into flour mixture. Mix to a soft dough, adding more water if necessary. Turn onto a floured surface and knead for 5-10 minutes, until smooth and elastic. Mix in olives.

3.Place in a greased bowl and sprinkle with a few drops of water. Cover bowl with cling film, then a towel. Rest in a warm place for 1 hour.

4.Grease and flour baking tray. Lightly knead dough and shape into 2 x 25cm long loaves. Place on prepared tray, sprinkle with flour and cover with a cloth. Leave for 15 minutes, until doubled in size.

5.Meanwhile, preheat oven to 200°C. Bake loaves for 20 minutes. Reduce temperature to 180°C and bake for another 25-30 minutes, until bread is well risen and golden. Serve warm or cool.

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