Rustic black olive bread
450g strong bread flour
12 g dried instant yeast
15g caster sugar
Pinch of Maldon salt
290 ml water
24 green & black olives (chopped)
45ml extra virgin olive oil
Place flour into a metal bowl oven @70c for 15 minutes,add salt,yeast after you've taken from oven.
Now add olives,oil & water mix well and then knead on your work surface for 15 minutes.
Place into a well oiled bowl and Cover well and leave in a warm area for 45 minutes ,at this stage it should have double in size by this point.
Now punch back dough and knead for another 10 minutes,cover again in bowl and leave for a further 30 minutes until risen .knock back again .
Place flour into a clean cloth and roll dough in cloth with flour . Leave to double in size again (20 minutes).place onto a baking sheet now bake as below.
Set oven @210 c bake for 15 minutes,now reduce heat 170c bake another 20 minutes.