Finlay’s Olive Hedgehog Breads

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What you’ll need…cutout-pitted-black-olives
500g/1lb 2oz unbleached strong white bread flour
1 tsp salt
2 tsp dried yeast
30g/1oz butter or lard, softened
75ml/2½fl oz milk, warmed
225ml/8fl oz warm water
Handful of Fragata Black Pitted Olives

1. Mix the white flour, salt and dried yeast in a bowl.
2. Rub the softened butter or lard into the flour mixture with your fingers until the mixture looks like breadcrumbs.
3. Mix the warm milk with the water and add to the flour mixture and mix together with your hands to form the dough.
4. Make a ball from the dough and knead it for 20-25 minutes.
5. Put the dough back in the bowl, cover it with cling film and leave it for 1-1½ hours in a warm place until the dough has doubled in size.
6. Knead the dough again and separate it into little hedgehogs shapes and leave the rise again for an hour.
7. Turn the oven on to 220C/425F/Gas 7
8. While you’re waiting for the oven to heat up, cut up some Fragata black olives to make eyes, noses and mouths, place them on your dough hedgehogs and bake them in the oven for 8-10 minutes.

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