Page 6 - SGY FoodBook

Olive & Rosemary Bread

Ingredients

3 cups plain flour
2 teaspoons white suagr
8g instant dried yeast
3 teaspoons seasalt
1 1/4 cups lukewarm water
1/4 cup olive oil
1/3 cup pitted black olives
1 sprig rosemary, leaves picked
Method

1. Combine flour, sugar, yeast and 1 teaspoon sea salt in a large bowl.
Make a well in the centre. Pour in water and 2 tablespoons oil. Stir to
combine. Turn dough onto a lightly floured surface. Knead for 3 to 4
minutes or until smooth.
2. Place dough in a lightly greased bowl. Cover with plastic wrap and
place in a warm place for 1 hour or until doubled in size.
3. Preheat oven to 240°C. Lightly grease a 2cm-deep, 26cm x 36cm
(base) shallow baking tray. Punch down dough with your fist. Knead
on a lightly floured surface for 2 to 3 minutes or until smooth. Press
into tray. Brush top with remaining 1 tablespoon oil. Press in olives.
Sprinkle with rosemary and remaining sea salt. Bake bread for 15
minutes or until crisp and golden. Serve warm.