Olive, Sun-dried Tomato & Coriander Bread
Ingredients:
- 500g bread flour
- 15g or a teaspoon of salt
- 55ml olive oil
- 20g fresh yeast
- 275ml water
- 180g black Greek olives, pitted and chopped
- 60g sun-dried tomatoes
- 20g Coriander seeds toasted and crushed
Preparation:
Stage 1:
- Mix all ingredients, apart from the olives, tomatoes & crushed coriander seeds, in a large bowl. Try not to put the yeast in direct contact with the salt when they are first added to the bowl.
- Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for 1 hour. Somewhere sunny helps.
Stage 2:
- Divide the dough into two and into each add half of the olives, sun-dried tomatoes and coriander seeds. Add more flour if needed and knead again till you have the right consistency.
- Mould both the doughs into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and mark them with a cross
- Place them on a baking sheet lined with baking paper (silicone paper) and prove for 1 hour in a warm place.
- Bake at 220C/425F/Gas 7 for 30 minutes until golden brown. Remove from the oven and cool on a wire rack.
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