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Easy Olive Bread


A crusty, rustic loaf, easily made without the kneading!


Prep time: 20 mins Resting time: 12 hours Cook time: 40 mins


Ingredients:

  • 400g white bread flour

  • ¼ teaspoon dried yeast

  • 1¼ teaspoon salt

  • 100g olives

  • 1 tablespoon dried oregano

  • 325ml warm water


Method:

  • Mix the flour, oregano, salt and yeast in a large bowl. Rinse the olives, pat dry with kitchen paper then roughly chop them and add to the other ingredients.

  • Measure 325ml warm water, add to the bowl and mix well with a fork. Cover and leave in a warm place to rise until it has doubled in size, then transfer to the fridge to prove overnight (or a minimum of 12 hours).

  • Preheat the oven to 220C, GM7. Place the empty casserole dish with lid in the oven to preheat. Remove the dough from the fridge so that it comes up to room temperature.

  • Tip the dough onto a lightly floured surface. Fold the dough over itself a few times and then shape into a ball. If the dough is sticky add a little extra flour. Transfer the ball of dough onto a sheet of non-stick baking parchment.

  • Remove the dish from the oven and place on a heatproof surface. Lift the parchment paper with the dough and place in the preheated dish. Slit the top of the dough using a sharp knife.

  • Put the lid on the dish and bake in the centre of the oven for about 30 minutes, then remove the lid and return to the oven for a further 5 to 10 minutes or until the top is golden brown. Lift the loaf out of the pot straight away using the parchment paper and place on a wire rack to cool.

  • This loaf is delicious served with pasta dishes, salads or cheeses. Best eaten on the day of baking, it can be sliced and frozen in an airtight container.



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