This is a variant of the Roast Fennel and Olive bread, I wanted to try and get some more Mediterranean flavours in, the recipe was a trial run and didn’t come out too badly. I’m going to try adding some sundried tomato puree to the water next time and maybe some roasted garlic. The basic recipe is listed
Makes 1 large loaf or 2 smaller ones
- 700 g strong white bread flour
- ½ tsp salt
- 1 tsp sugar
- 7 g sachet dried active yeast
- 1 tsp mixed herbs
- 2 tsp olive oil from the sun dried tomatoes
- 75 g Sun Dried tomatoes (in oil), drained, roughly chopped and dried in kitchen towel, dusting them in a little flour will also help them to be mixed into the dough
- 150g quartered Kalamata Olives, drained and dried in kitchen towel, as with the tomatoes, dusting them in a little flour will also help them to be mixed into the dough
- 1 tsp Zatar (optional)
- Sift the flour and salt into a large bowl and stir in the sugar and yeast with the herbs and 1 tbsp of the oil and 425ml of lukewarm water.
- Mix to a soft dough, then transfer to a floured work surface and knead for 10 minutes, until smooth and elastic.
- Knead in the olives and tomatoes until evenly distributed.
- Place in a clean, oiled bowl and cover with a clean tea towel and set aside in a warm place for 1-2 hours or until doubled in size.
- Turn the dough out onto the work surface and knead again briefly.
- Shape into a sausage shape about 32cm long, slash the top a few times with a sharp knife and transfer to a lightly oiled baking sheet.
- Drizzle over the rest of the oil. Cover with a tea towel again and leave to rise for 20 minutes.
- Scatter the Zatar and a little flaked sea salt over the top.
- Preheat the oven to 230°C, gas mark 8. Bake the loaf for 30-35 minutes or a bit longer if your mixture is a tad dense It should have risen and be golden and also sounds hollow when tapped on the base.