Recipe of the Month – Olive Bread

Olive Bread
Olive Bread


2 1/4 cups bread and pizza plain flour
2 teaspoons instant dried yeast
2 teaspoons caster sugar
1 teaspoon sea salt
1 cup warm water
2 green onions, thinly sliced
1 cup pitted kalamata olives, halved
2 teaspoons milk

Get it together
Sift 2 cups flour into a large bowl. Stir in yeast, sugar and salt
Make a well in the centre
Add water and mix well to form a soft dough, turn out onto a lightly floured surface
Knead for 10 minutes, gradually adding remaining flour, or until smooth and elastic
Place dough in a lightly oiled bowl and cover with lightly greased plastic wrap
Set aside in a warm place for 1 hour or until doubled in size
Preheat oven to 190°C/170°C fan-forced
Grease a large baking tray
Place olives on a plate
Pat dry with paper towel to absorb any liquid
Using your fist, punch dough down and turn out onto a floured surface
Add onions and olives then knead until combined
Shape dough into a 20cm round and place on prepared tray
Brush with milk
Bake for 35 to 40 minutes or until golden brown and hollow when tapped on top
Stand on tray for 5 minutes
Transfer to a wire rack too cool then serve.