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Ingredients

2 1/4 cups bread and pizza plain flour
2 teaspoons instant dried yeast
2 teaspoons caster sugar
1 teaspoon sea salt
1 cup warm water
2 green onions, thinly sliced
1 cup pitted kalamata olives, halved
2 teaspoons milk

Method

Step 1 Sift 2 cups flour into a large bowl. Stir in yeast, sugar and salt. Make a well in the centre. Add water. Mix well to form a soft dough. Turn out onto a lightly floured surface. Knead for 10 minutes, gradually adding remaining flour, or until smooth and elastic.
Step 2 Place dough in a lightly oiled bowl. Cover with lightly greased plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
Step 3 Preheat oven to 190°C/170°C fan-forced. Grease a large baking tray.
Step 4 Place olives on a plate. Pat dry with paper towel to absorb any liquid. Using your fist, punch dough down.
Step 5 Turn out onto a floured surface. Add onions and olives. Knead until combined. Shape dough into a 20cm round. Place on prepared tray. Brush with milk.
Step 6 Bake for 35 to 40 minutes or until golden brown and hollow when tapped on top. Stand on tray for 5 minutes. Transfer to a wire rack too cool. Serve.

Olive bread

How to make Olive bread

Ingredients

Method