Olive bread

bread
Olive bread

Ingredients

makes 1 loaf
  • 480g white bread flour
  • 7g instant yeast
  • 8g sea salt
  • 380g lukewarm water
  • 150g olives, sliced

Directions

Cooking mode
  1. In a large bowl, stir together the flour, yeast and salt. Add the water and mix well to form a sticky dough. Add the olives and mix through.
  2. Cover and leave to rest for 1–2 hours until doubled in size. Perform a stretch and fold with at least 6 folds. Cover the bowl and refrigerate overnight.
  3. Remove from the fridge and leave to rest for 1 hour before handling.
  4. Shape the dough by folding the sides inwards (about 6 folds) to roughly form a round shape. Place back in the bowl, cover and leave to rise for 1 hour.
  5. Preheat the oven to 220°C for 30 minutes. Place the lid of the baking dish or a baking tray in the oven to preheat.
  6. Remove the lid or tray from the oven. Place the dough on the floured lid. Cut 3 or 4 slashes into the dough to allow the air to escape. Place the dish on top, or if using a baking tray, pour water into a tray at the base of the oven to create steam.
  7. Bake for 40 minutes, then remove the lid and bake the bread uncovered for a further 10–15 minutes until browned and crisp. Leave to cool on a wire rack before slicing.
Baker Beanie Author

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