You’ve probably had olive and rosemary bread before, but there’s nothing quite like homemade. This golden loaf will take pride of place in any summer spread.
A pinch of caster sugar 300ml warm water 500g strong flour 100ml extra virgin olive oil, plusextra for sprinkling 30g stoned kalamata olives tips from a few fresh rosemarysprigs
1. In a bowl, mix the yeast andsugar with the warm water.Cover and put in a warm placefor about 15 minutes, or untilyou see bubbles on the surface.
Green Olive & Rosemary Artisan Bread.
2. Place the flour, olive oil and apinch of salt in the bowl of a standmixer and add the yeast liquid.Using the dough hook, knead thedough for 5 minutes at a mediumspeed. Alternatively, knead thedough by hand on a flouredsurface for about 20 minutes, until it is shiny and elastic.
3. Place the dough in a cleanbowl rubbed with a little oil, coverwith clingfilm, then a dry tea toweland leave in a warm place forabout 1 hour until it has risen todouble its original size.
4. Knead gently again, thenshape into a flat piece about 2cmdeep and place it on a baking tray lined with baking parchment or asilicone baking mat.
Olive & Rosemary Bread Recipe
5. Gently push the olives androsemary tips into the dough thensprinkle with a little fleur de sel orsea salt and extra virgin olive oil, cover with a slightly dampened teatowel, and leave for 30-60 minutesso it can rise some more. Preheatthe oven to 200C/180C fan/gas 6.
6. Put the bread into the oven andbake for 30-40 minutes. Removewhen it is golden in colour andhollow when you tap it underneath.
Our recipes are from Under the Olive Tree by Irini Tzortzoglou ,which will be published byHeadline on 23 July, price £25.To order a copy for £16.99 until2 August go to whsmith.co.uk and enter the code YOUOLIVEat the checkout.Book number: 9781472271877. For terms and conditions, see whsmith.co.uk/terms .
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