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Italian Olive Bread

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Ingredients
  Strong plain flour 12 Ounce (340 Gram)
  Salt 1⁄2 Teaspoon
  Dried yeast 1 Teaspoon (Use Easy Blend Variety)
  Dried thyme 1 Teaspoon
  Olive oil 3 Tablespoon
  Black olives 4 , stoned and chopped
  Sun dried tomatoes in oil 3 , chopped
  Powdered rock salt To Taste (Or Crushed)
Directions

1. Place the flour and salt in a bowl and sprinkle over the yeast and thyme. Make a well in the centre and pour in 7 fl oz (200 ml) of warm water and 2 tablespoons of the olive oil.
2. Mix to a dough and knead on a floured surface for 10 minutes, until elastic (or use a food processor or a mixer with a dough attachment).
3. Place the dough in a large oiled polythene bag. Seal and leave in a warm place for about 2 hours, or until the dough has doubled in size.
4. Turn out the dough on a floured surface and knead lightly. Flatten with your hands. Sprinkle over the olives and tomatoes and knead in until well distributed. Shape the dough into a long oval and place on a greased baking sheet. Cover and leave to rise in a warm place for 45 minutes. Preheat the oven to 375°F/190?C/ Gas 5.
5. When risen, press your finger several times into the dough, drizzle over the remaining oil and sprinkle with the salt. Bake for 35-40 minutes, until the loaf is golden and sounds hollow when tapped on the bottom.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
Italian
Preparation Time: 
70 Minutes
Cook Time: 
45 Minutes
Ready In: 
115 Minutes
Servings: 
4

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