500 g Bread mix; (1lb)
90 ml Italian olive oil; (3fl oz)
250 ml Warm water; (8fl oz)
50 g Black olives; stoned and
-finely
; chopped (2oz)
50 g Green olives; stoned and
-finely
; chopped (2oz)
2 tb 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.
Yields
6 servings