Bread Sharing Board

1.

Line and grease a 35cm x 20cm oven tray with olive oil.

2.

In a large mixing bowl, combine the flour and a pinch of salt. Make a well in the middle of the flour and place the olive oil and yeast in the middle. Pour the warm water into the well and mix the mixture with a wooden spoon in the figure of eight, until the ingredients completely combine.

3.

Knead the dough with your hands for 10 mins, then place in a large clean mixing bowl, covered with cling film, for 1hr or until the dough has doubled in size.

4.

Punch the air out of the dough with your fist, then reshape to fit the prepared oven tray, cover with cling film and stand for 45 mins.

5.

Preheat the oven to 220°C/210°C fan/gas mark 7. Remove the cling film and drizzle the dough with olive oil. Using your fingers in a claw-like shape, insert your fingers into the dough to make holes throughout the surface of the dough. Insert rosemary sprigs into the holes.

6.

Take a 10cm round oven dish and push it into the top right hand corner of the dough. Do the same with another 10cm round dish and three 8cm round dishes. Leave the dishes within the bread to bake.

7.

Push some of the olives into the dough. Bake for 20-25 mins until risen and golden. Remove the dishes from the bread immediately and allow the bread to cool.

8.

To make a tapenade, place the black olives in a liquidiser with 2 tbsp of olive oil and pepper. Blend until thick and smooth.

9.

Fill the holes in the bread with the tapenade, anchovy-filled olives, the piri piri-filled olives, the piquillo peppers, guindillas, smoked salmon, cream cheese and dill.

10.

Season with pepper and pink peppercorns, and serve with lemon wedges.