Meals and Courses

Olive & Tomato Bread

prep Time 1½–2½ hours, depending on machine, plus shaping, proving and baking
  • 275 ml (9 fl oz) water
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 475 g (15 oz) strong white bread flour
  • 1 teaspoon caster sugar
  • 1¼ teaspoons fast-action dried yeast
  • 125 g (4 oz) pitted or stuffed
  • green olives, roughly
  • chopped
  • 40 g (1½ oz) sun-dried tomatoes (not in oil), roughly chopped
  • coarse sea salt and paprika, for sprinkling

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to the dough programme.

At the end of the programme lift the pan out of the machine and turn the dough out on to a floured surface. Gradually work in the chopped olives and tomatoes. Pat the dough into a circle about 20 cm (8 inches) across and use a floured knife to mark it into 8 wedges. Do not cut right through to the base.

Sprinkle the salt and paprika over the dough, transfer to a large, lightly greased backing sheet, cover loosely with oiled clingfilm and leave to rise in a warm place for 30 minutes until it is half as big again.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30 minutes. Check after 15 minutes and cover with foil if over-browning. Transfer to a wire rack to cool.

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