This olive bread recipe is sure to compliment any salad you’ll be enjoying in your garden this summer. The saltiness of the olives not only adds great texture but also makes the loaves extremely moreish- we guarantee they’ll be gone before you know it!
You’ll Need (Makes 8 rolls)
- 250g strong white bread flour
- 1tsp salt
- ½tsp sugar
- 1tsp fast action dried yeast
- 150ml warm water
- 1tbsp olive oil, plus extra for greasing
- Handful of black olives, roughly chopped
- Couple of sprigs of rosemary
Firstly, fire up your wood fired oven to its optimum temperature and allow time to cool to 160-180°C. In a large bowl, mix together the flour, salt, sugar and yeast. Once combined, add your olives.
Next, make a well in your dry mixture and pour in your water and oil. Use a fork to mix together until sticky. Tip your dough onto a lightly floured surface, and knead. Place your dough back in the bowl, cover with a tea towel, leaving for 45-60 minutes in a warm place to rise.
Finally, line a high heat baking tray and tear your dough into eight small balls. Lightly grease each dough ball with the extra oil, place on your baking dish and cook in your wood fired oven for 7-10 minutes until golden brown.
Serve warm with lashings of butter! Delicious!
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