Homemade Olive Bread
Ingredients
500g strong white bread flour
10g instant yeast
7g salt
20 ml olive oil
330ml water
200g pitted black olives
½ onion diced
1 bunch fresh coriander
200g sesame seeds optional
Method
Place the flour in a large mixing bowl and add the salt to one side and the yeast to the other. Add the olive oil and three-quarters of the water. Turn the mixture around with your fingers; continue adding the remaining water until all the flour has been incorporated. You may not need all the water. Pour a little oil on to your work surface.
Tip the dough on to the surface and knead for five to 10 minutes until you have a smooth dough. Place the dough back into the bowl and add the olives, onions, and coriander and knead until well incorporated. Cover and leave to prove for one to two hours or until doubled in size. Line a baking tray with parchment paper. Tip the dough on to a lightly floured surface and fold the dough inwards repeatedly until all the air is knocked out.
Cover and leave to prove for 45 minutes or until risen and doubled in size.
Heat your oven to 200 C degrees.
Bake them for 30 to 35 minutes until risen and golden brown.
