Mixed Olive Bread

Recipe Submitted By: bakingmad

A tear and share bread that is ideal for all sharing occassions! Why not try serving as a starter with some delis meats and salad.

Ingredients

500 grams	Allinson Premium White Very Strong Bread Flour
1 ½ tsp	Salt
1 tbsp	Billington's Golden Caster Sugar
175 grams	Mixed pitted olives Drained from olive oil, roughly chopped
7 grams	Allinsons Easy Bake Yeast
3 tbsp	Extra virgin olive oil
350 ml	Water Warmed
1 tbsp	Fresh Rosemary Or thyme (optional)
	Sea Salt Sprinkle to finish

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Put the Allinson Very Strong White Bread Flour into a large bowl. Add the salt, Golden Caster sugar and olives.
Pour in the olive oil, yeast and the warm water. Mix together to combine.
Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.
Shape and roll into a rectangle. Put into a greased 17cm x 27.5cm (7 x 11inch) rectangular tin. Press lots of indentations into the top of the bread with your finger. Scatter over a few extra herbs, drizzle with some of the olive oil from the olives and sprinkle with coarse sea salt.
Cover loosely with cling flim. Leave in a warm place until doubled in size. (This will take about 30-40 minutes.)
Preheat the oven to 220°C/ fan 200°C/ gas 7. Remove cling film from bread and reduce the oven temperature to 200°C/ fan 180°C/ gas 6.
Bake the bread for 35 minutes until golden. To test to see if the loaf is ready, upturn and tap the base - it should sound hollow. Sprinkle on the fresh rosemary or thyme if desired.