Although this bread takes a bit of effort to make, it is definitely worth it. You really can’t beat the taste of freshly baked bread, and the smell is divine. Stuffed with black olives and rosemary, it is perfect eaten on its own, or with just a little butter. The preparation time may seem lengthy, but this is deceptive as it takes just 15 mins to prepare, and the rest of the time you can put your feet up while the dough rises in the airing cupboard. There is something very satisfying about making your own bread, and this loaf is packed with flavour.
- 14g dry yeast
- 1tsp honey
- 310ml warm milk
- 250ml warm water
- 825g sifted plain flour
- 80ml olive oil
- 1tsp salt
- 150g stoned black olives, halved
- 2tbsp fresh rosemary, finely chopped
Preheat the oven to 200°C/400°F/Gas Mark 6.
Mix the yeast, honey, milk and warm water together.
Put 300g of flour into a large bowl, make a well in the middle and pour in the yeast mixture. Combine the flour and yeast mixture together.
Cover the bowl and place it in a warm place to prove for about 30 mins, until the mixture has doubled in size.
Mix in the olive oil, the remaining 525g flour and the salt. Put the dough on a floury surface and knead for a few minutes, until it is smooth.
Put the dough in a greased bowl, cover and place in a warm place for about an hour, or until the dough has doubled in size.
Turn the dough out on to a floured surface and knead in the black olives and chopped rosemary.
Form the dough into an oval shape and put on a greased baking tray. Cover and leave to rise again for 30 mins.
Sprinkle the top with flour and bake in the oven for 45 mins.
Remove the loaf from the oven and cool on a wire rack.
Top tip for making Black olive and rosemary bread
Try adding a mixture of herbs instead of just rosemary, or replacing the black olives with green ones, for a tasty variation.