Access Allied Health

Recipe: Easy as olive bread

Access Allied Health - Thursday, December 14, 2017



This truly is the easiest bread to make and it has a real wow factor when you serve it up.  Most of our recipes are low-carb but this one isn't.  It's the festive season, so we wanted to share one of our carb-out favourites.  The dough takes about 10 minutes to put together and needs to be done the day before baking.  The bread itself takes about 30 minutes to cook and once cooled, is ready to eat.  This olive bread goes well on an antipasto platter or would work perfectly for a relaxed 'happy hour'.  Serve it with your favourite soft cheese, a chunky dip, semi-dried tomatoes, chorizo...whatever takes your fancy.  Like any bread, this tastes the best when served fresh but it is freezable and will still taste pretty good when you pull it out to use.....a quick zap in the microwave and you'll have some amazing bread to serve.


Ingredients

3 cups (500g) plain flour
1/2 cup (75g) pitted kalamata olives
2 teaspoons brown sugar
2 teaspoons chopped rosemary
1 1/2 teaspoons dried yeast
2 tablespoons pepitas
2 teaspoons salt
boiling water
Salt flakes

Method

  1. Combine the flour, olives, sugar, rosemary, yeast and 2 teaspoons of salt in a large mixing bowl.  Add 450ml of cold water then mix with your hand into a soft and sticky dough.  Cover and set aside in a cool place overnight or in the fridge it it's hot.
  2. If refrigerated, remove the dough from the fridge to allow it to come to room temperature for baking.  I forgot this step once and it didn't make a huge difference but I would recommend doing it.  By this stage your dough will still be soft and sticky and will have risen in the bowl.
  3. Place a baking tray with sides on the bottom shelf of the oven then preheat your oven really hot to 250 degrees fan forced.
  4. Using a non stick spatula or your hand, gently pull the dough away from the edge of the bowl.  Place it on another flat baking tray, lined with baking paper.  Shape the loaf into your desired shape.  I usually shape it into a long oval, kind of like turkish bread.  When cooked the bread will rise quite a bit so you don't want it too short and thick.
  5. Sprinkle the bread liberally with the salt flakes and then sprinkle with the pepitas.  You can try other seeds that you may have in the pantry such as linseed, sunflower, sesame or chia seeds.
  6. Being very careful, fill the baking tray on the bottom shelf in the oven with boiling water, about 2 - 3cm will do.  Now put your bread on the middle shelf and bake at 250 degrees for 5 minutes then turn the oven down to 220 degrees fan forced and cook for a further 20 - 25 minutes or until the loaf has risen and is well browned and crusty.  Cool on a wire rack before slicing and serving.

            
Olive bread dough ready for baking Olive bread baked


Serves: Makes one large loaf Preparation time: 10 minutes preparation and 30 minutes cooking