Have you always dreamt of making your own olive bread? Now's your chance to try, with this easy-peasy recipe. Great for a side with any meal, as toast or a little something different in your favourite sandwich.
30 minutes preparation and 1 hour to prove
2 1/4 cup plain flour
2 tsp instant dried yeast
2 tsp caster sugar
1 tsp salt
1 cup warm water
2 tsp milk
1 cup Victorian Olive Grove olives, sliced
- Sift two cups of the flour into a large bowl. Stir in the yeast, sugar and salt. Make a well in the centre. Add water. Mix well to form a soft dough. Turn out onto a lightly floured surface. Knead for 10 minutes, gradually adding remaining flour, or until smooth and elastic.
- Place dough in a lightly oiled bowl. Cover with lightly greased plastic wrap. Set aside in a warm place (such as the oven at around 30 degrees) for 1 hour or until doubled in size.
- Preheat the oven to 190°C or 170°C if it is fan-forced. Meanwhile, grease a large baking tray.
- Place three quarters of the olives on a plate. Pat dry with paper towel to absorb any liquid. Using your fist, punch dough down.
- Turn out onto a floured surface. Add remaining olives. Knead until combined. Shape dough into a 20cm round. Place on prepared tray. Brush with milk.
- Bake for 35 to 40 minutes or until golden brown (tap it and listen for a 'hollow' sound).
- Stand on tray for 5 minutes, then transfer to a wire rack too cool.