Olive bread recipe
Created by The Tesco Recipes team
See method- Serves 6
- 20mins to prepare, 45mins to cook plus 2-3hrs proving time
- 525 calories / serving
Ingredients
- 700g strong white bread flour
- a little bread flour, for dusting
- 1tsp salt
- 1tsp dried yeast
- 1tsp sugar
- 1tbsp olive oil
- 400-450ml warm water
- 50g pitted black olives, sliced
Each serving contains
- Energy
- 2235kJ 525.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 1.3g
- Sugars
- 3g
of the Reference intake
Carbohydrate 110.6gProtein 17.2gFibre 6.3g
Method
- Combine the flour, sugar, salt and yeast in a large mixing bowl, then work the olive oil in. Add the warm water steadily until you can form a fairly sticky dough. Add a little more water if it is too stiff, then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a large, clean mixing bowl and cover with clingfilm.
- Leave to rise in a warm place (an airing cupboard for example) for 2 hours or until doubled in size.
- Grease a large baking tray. Turn the dough out onto a lightly floured surface, knock it back and knead again with a tablespoon of the sliced olives for 3-4 minutes until smooth and elastic. Shape into an oval and place on the baking tray. Cover loosely with an oiled piece of clingfilm and leave to rise again for 30-40 minutes.
- Pre-heat the oven to 230°C.
- Make slashes in the top of the loaf and stud with the remaining olives. Bake for 30-40 minutes until golden and risen. Remove and allow to cool on a wire rack. Slice and serve.
