recipes
Black olive and rosemary bread
Serves: 8
Ingredients
- 450g plain flour
- 1 sachet (11g) dried yeast
- 1/2 tsp salt
- 1 tsp sugar
- 300ml warm water
- 100ml olive oil
- 15 fresh rosemary sprigs
- 30 black olives
- 1 heaped tsp coarse salt
Method
Place the flour, dried yeast, salt, sugar, dried mint and 2 tablespoons of the olive oil into a bowl. Pour in most of the water and mix till you have soft dough. Add the remaining water if needed to bind the focaccia dough. Place onto a floured work surface and continue to work the dough for 4 minutes, kneading till soft and smooth. Form into a ball, grease a large bowl with some of the remaining olive oil and place in the dough. Brush the top with some more oil, cover with cling film, and leave to rise for 45 minutes, or double in size. Turn the dough out onto a floured surface again and knock out the air, flatten the dough. Grease a large round tray lightly with olive oil and place on the bread. Pour over all the remaining olive oil and allow to rise again for 25 minutes. Whenready to bake, push in the black olives and rosemary sprigs and sprinkle over the coarse salt. Bake for about 25 minutes at 200`c, or until the bread is golden brown and cooked through. Serve either warm or cold.
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