Saturday, 25 August 2012

(Yummy Yummy) Olive Bread

Ok this is an oldie from the food bank. I made this the same night I made fresh tomato soup, they were awesome together :). Why am I using this oldie and why have I been ignoring you for the last little while I hear you ask? Well I had my wisdom teeth out :) or more :(. So I haven't really been able to eat recently but I do apologise and I am back now, partially recovered (still eating like a bit of a weirdo). 

Right, so it's a known fact that every one loves fresh bread and it is my opinion that olives are the best food on earth, so how can olive bread not be awesome? The answer... it can't not be awesome even if it tried (yeh a bit confusing). Basically this recipe creates bready heaven. Don't believe me? Try it. (ps its a wee bit tricky and a pain but totally worth it!)


What you will need:

  • 19 oz White Bread Flour, plus extra for dusting;
  • 3 oz Whole Wheat Flour;
  • 2 tsp Instant Yeast;
  • 2 tsp Salt;
  • 2 tbsp Fresh Rosemary (Chopped Finely);
  • 3 oz Black Pitted Olives (Chopped);
  • 3 oz Green Pitted Olives (Chopped);
  • 415 ml Luke Warm Water; and
  • 2 tbs Honey.

What you need to do:

1.   In your large mixing bowl, combine your water, yeast and honey.

2.   Add in both types of flour and combine with a spoon/bread-mixer/whisky-thing on a slow speed until the dough sticks together. This should take a few minutes.

3.   Cover the bowl and leave the dough to rise for 20 minutes.

4.   Add your rosemary and salt to the dough mix then mix through with spoon/bread-mixer/whisky-thing for a good few minutes.


5.   This isn't really a step but just to let you know you need to keep mixing the dough until its fully combined which is when the dough is smooth and slightly tacky (not sticky). This make require you adding a bit more flour. I think in total I added 3 tbsp more white bread flour. 

6.   Next, transfer the dough onto a floured surface and use a wine bottle... I mean rolling pin  and roll out the dough into a rectangle (about 14" by 6").

7.   Cover the dough rectangle in the chopped olives, leaving 1/2" bare around the sides, and lightly push them into the dough.

8.   Roll up the dough along the long edge then roll up the long sausage of dough into a big spiral.

9.   Pop the dough into a your large bowl (which you should have cleaned by now :D ), cover and leave to rise somewhere warm for an hour. 


10.   After an hour you need to fold the dough over on its self and let it rise again. To fold it over, pop your hand or a spatula down the side of a bowl then scoop the dough up and over, pushing the dough down into the middle at the top lightly. Do this four times from four different places around the bowl. 

11.   Cover the dough and leave it to rise for 30 minutes.

12.   Repeat the folding in step 10 then cover and leave to rise for another 30 minutes. 

13.   Turn out the dough onto a floured surface and using a sharp knife divide it into two (did I forget to mention... this recipe makes two loaves... don't worry you'll be glad of it later).

14.   Gently round each half into a ball and leave to rest for 15 minutes. 


15.   Turn each ball upside and pull then roll the ball into a tight oval shape. Then roll it like you used to roll out play dough sausages until its about 12" long. Just squish back in any olives that fall out.


16.   Lay our the two loaves on some lightly floured grease proof paper or baking paper; cover with cling-film and leave to rise for another 1 1/4 hours.

17.   Half an hour before the loaves go in you need too pre heat the oven to 220C (trust me if you want a crispy crust this is essential. I also baked my loaves on two baking trays but if you have a baking stone use that. The tray or stone also needs to go into the oven to heat up at the same time that you turn the oven on. 

18.   Before putting in the oven, score a few 1/2" deep diagonal lines into the top of each loaf. 

19.   Now you need something to spray water, I used one of those bottles that you use to spray plants with water but really any thing will do. Once you have this, take the cling-film off the loaves and lightly spray them with water. 

20.   Slide the loaves, still on the baking paper, into the oven onto the hot trays. 

21.   In two minutes spray the loaves with more water, then again two minutes after that.

22.   15 minutes after the loaves were put into the oven turn the temperature down to 190C. Then bake the loaves on 190C for 25-30 minutes. 

23.   Once the loaves are baked, take them out and put them on a cooling rack to cool fully. This is where you will be glad you made two loaves because they taste better when they have cooled properly (about 2hrs) so you can leave on to cool for guests and the likes. However, the other one is all yours to eat immediately and burn your mouth :) I suggest lots of butter or some dipping oil.



24.   Enjoy! This goes well with fresh Tomato Soup and white wine :)


6 comments:

  1. Mmmmm that looks nice! I think I'm going to make it for my girlfriend.

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  2. What a delicious and easy recipe! Just finished the breads and boy do I not believe I made them myself!!! Thanks for people like you who take the efforts to share!

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