Rosemary and olive bread

Yield: 6 servings

Measure Ingredient
500 grams Bread mix; (1lb)
90 millilitres Italian olive oil; (3fl oz)
250 millilitres Warm water; (8fl oz)
50 grams Black olives; stoned and finely
\N \N ; chopped (2oz)
50 grams Green olives; stoned and finely
\N \N ; chopped (2oz)
2 tablespoons Fresh rosemary; chopped

Empty the bread mix into a warmed bowl, add the olive oil and warm water, mix together until a dough is formed.

Transfer to a floured board and knead well for 2 minutes, then add the olives and rosemary, continue kneading until they are incorporated into the dough.

Oil a 500g (1lb) loaf tin and lay in the dough, cover with cling film and place in a warm place to prove for 20-30 minutes.

Preheat the oven to 230 C, 450 F, Gas Mark 8.

Once the dough has doubled in size, remove the cling film and bake in the oven for 30 minutes. Remove from the oven and test by tapping the base of the loaf, a hollow sound means it is cooked.

Converted by MC_Buster.

NOTES : This fragrant bread is best served while still slightly warm.

Converted by MM_Buster v2.0l.

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