Olive Bread

Method

Once the dough has risen the first time, roll out onto a floured board and roll to a 2cm thickness, place onto a lightly sprayed paper lined baking tray and arrange the olives and rosemary on top, pressing in slightly. Sprinkle with a little salt and olive oil and cover with a teatowel, allow to double in size again.

Select Bakers Function and set oven temperature to 200°C.

Place the bread into the oven on shelf 2 and allow to bake for 20 minutes or until golden and just cooked through.

Try adding dried mixed herbs through the dough, chopped olives and anchovies, parmesan and chives — once you know the base recipe add whatever flavours you prefer. This bread freezes beautifully and comes back to life when gently reheated on Fan Assisted.