Darren’s Olive Bread Swirls

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What you’ll need…cutout-pitted-green-olivescutout-pitted-black-olives
500g strong white flour, plus extra for rolling
1 tsp salt,
7g sachet easy-blend dried yeast
6 tbsp extra virgin olive oil, plus a little for brushing
Small bunch of basil,
170g Fragata pitted black olives
1 crushed garlic clove,
4 tinned anchovies (optional)
50g Fragata pitted green olives

1. Mix the flour, salt, yeast, 1 tbsp olive oil and 300ml warm water, to make a soft dough.
2. Knead for 10 mins. Put the dough back in the cleaned out mixing bowl, cover the bowl with oiled cling film.
3. Leave to rise for an hour in a warm place until doubled in size.
4. Discard any tough basil stalks and put in a mini food processor or hand blender beaker with the black olives.
5. Add 4 tbsp olive oil, garlic and anchovies and whizz to a paste.
6. Heat oven to 220C/200C fan/gas 7.
7. Line a baking tin with non-stick paper.
8. On a floured worktop, roll out the dough to a rectangle roughly 30 x 40cm.
9. Spread the olive paste all over and arrange the whole green olives in a line down one of the short edges.
10. Roll up the dough like a Swiss roll, starting at the short olive-encrusted end to make a sausage shape.
11. Cut into 12 slices, lift each one into the tin to make 4 rows of 3 swirl shapes. Brush with olive oil.
12. Loosely cover with cling film, leave to rise for 20 mins until slightly puffed up and filling the tin.
13. Cook for 20-25 mins until golden, serve.

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