Ingredients
450 grammes strong white bread flour
1 x 7 gramme sachet of dried fast-acting yeast
1 tablespoon olive oil Q x half teaspoon of salt
1 teaspoon sugar
1 teaspoon sugar
300mls warm water
1 egg, beaten
Sea salt
Method
You’ll need a Swiss roll tin 23 x 33 CMS and a preheated oven 220°C/200°C/Gas7
Put the flour, yeast, oil, salt, sugar and water into a food mixer, using a dough hook, mix for 5 mins. Alternatively 10 -15 minutes by hand.
Grease a large bowl, add dough, cover with cling film and leave in a warm place for about 1 – 1¹/² hrs until doubled in size.
Empty the dough onto a floured surface, knead for 3 – 5 mins then add fillings – either 4 ounces chopped olives or 4 ounces of chopped sun-dried tomatoes or both.
Push the dough into the tin, and decorate the top with small sprigs of fresh rosemary pushed into the dough, brush with beaten egg then sprinkle sea salt on top.
Bake for 25 – 30 minutes till well risen and golden brown and sounds hollow when you tap the base of the tin.
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