Olive Bread

I found this receipt in Nick’s Margaret Fulton book. It tastes alright. But doesn’t look very good. I should have left the dough under the sun for a little bit longer.

Anyhow, here is the receipt.

Ingredients:

4 cups of plain flour

1tsp sea salt

2 tsp sugar

1 sachet dry yeast

freshly grounded black pepper

4 tbsp olive oil

2 cups warm water

¾ cup black olives, pitted and roughly chopped

Sift the flour in a large bowl with salt and sugar. Stir in yeast. Make a well in he center and add the pepper, olive oil and warm water.

Gradually incorporate the wet ingredients into the flour mixture. Mix to a soft manageable dough, adding more water if necessary. Turn onto a floured surface and knead for 5-10 mins until the dough is smooth and elastic. Incorporate the olives until mixed through evenly. Place in a greased bowl and sprinkle with a few drops of water. Cover the bowl with plastic wrap, the a tea towel. Leave in a warm place for 1 hr.

Preheat the oven to 200 °c. Grease and flour a baking tray. Lightly knead the dough again, and shape into 2 loaves, each 25 cm long. Leave for 15 mins, until doubled in size and make slashes on the tops of the loaves with a sharp knife.

Bake the loaves for 20 mins then reduce the oven temperature to 180°C and bake for another 25-30 mins, until the bread sounds hollow when tapped and is well risen and golden.