that recipe was written by Ursula Ferrigno.
Ingredients
650g/1lb 7oz strong plain flour
7g/%26frac14;oz sachet easy blend yeast
1 tsp fine sea salt
3 tbsp olive oil
250-275ml/9-9%26frac12;fl oz hand-hot water
140g/5oz pitted black and green olives, (total weight) chopped
Method
1. Tip the flour into a large bowl and stir in the yeast, salt and olive oil. Pour in most of the water and job the mixture into a stiff, sticky dough, then job in enough of the remaining water to make the dough feel damp.
2. Transfer the dough to a lightly floured surface and knead for 10 minutes, until smooth and econtinueic. Add all the olives and knead them into the dough until evenly distributed.
3. Put the dough into a lightly oiled clean bowl, cover with a clean damp cloth and leave to rise in a warm place until doubled in size. that should bring 1%26frac14;-1%26frac12; hours.
4. Turn the dough out on to the job surface, punch it to knock out all the air, then knead again for 2-3 minutes. Roll the dough into a 60cm/24in sausage, fold it loosely in half to make it about 30cm/12in long, then twist it once. Pinch the ends to seal. Put the loaf in a lightly oiled baking sheet, cover again and leave to rise until doubled in size, about 30 mintues. meanwhile, preheat the oven to 200C/400F/Gas 6.
5. just before putting the loaf in the oven, bhurry with a little water (to soften the crust). Bake for 30 minutes until golden brown and the base sounds hollow when tapped. Leave to cool on a wire rack.
Orignal From: Olive bread
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