Bread and Better

Bread and Better

Monday, 29 June 2015

Olive loaf

If you have any left-over olives that are sat in the fridge, going a bit manky, this is a great way to use them up. This loaf works really well with a cheese board or to accompany a selection of cold meats.

For the loaf you will need:

300g strong white flour
7g of dried yeast
2 tablespoons olive oil
1 teaspoon salt
175ml water
100g olives (stones removed) cut into small peices.

Rub the yeast into the flour and add the salt and the olive oil.
Mix in the water (adding a little more if you need it) and knead into a smooth dough.
Put the dough into and oiled bowl, cover and leave to rise for about an hour (or until doubled in size).
When risen, flatten into a rectangle shape and spread over the olives, so that they cover most of the rectangle (leaving a little room at the edges). 
Fold over the the dough, as if you were making a little parcel, leaving a slight gap in the middle so the olives show. I pinched together the ends of my loaf so that it had more of a baguette shape, but you could leave it squared off, like a ciabatta. 
Cover and leave to rise again, for about 20 minutes, or until almost doubled in size.
Pre-heat the oven to 200 degrees C.
When risen, bake the loaf for about 20 minutes.