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Recipe – Olive Bread

Time: 1 hour 20 minutes (includes proving).  Makes 1 loaf

Ingredients

300 grams of lukewarm water

25 grams of fresh yeast, or 1 sachet of dried yeast

500 grams of baker’s flour, plus extra for dusting

20 grams of olive oil

80 grams of black olives, pitted

20 grams salt

Preheat the oven to 35 degrees/Gas Mark pilot light and place a cup of water on the bottom of the oven to keep the air moist.

Put the lukewarm water in the TM bowl, along with the yeast.  Mix it for 1 minute/speed 2

Add the flour, oil, olives, and salt.  Knead for 2 minutes/Interval speed

Turn the dough out onto a silicon mat or floured bench.  Divide it into 7 balls.  Place one ball in the centre of the silicon mat or floured baking tray and arrange the other six balls around it, like petals on a flower.  Dust with flour.

Put the dough in the warm oven for 45 minutes, during which time it will rise.  After 45 minutes turn the temperature up to 240 degrees/Gas Mark 9.  The bread will be ready after 15-20 minutes.  Check that it is golden brown and sounds hollow when tapped.
Variation

Leave out the olives to make perfect burger buns.

 
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Posted by on July 28, 2012 in Bakes, Recipes

 

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