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Black Olive and Rosemary Bread

Ingredients

  • 500g strong white flour
  • 7g fast action dried yeast
  • ½ tsp salt
  •  2 tbsp olive oil
  • 350ml lukewarm water
  • 70g pitted black olives, roughly chopped
  • 1 tbsp fresh rosemary, chopped

Method

  1. Sift the flour into a large, warmed bowl and stir in the yeast and salt. Drizzle over the oil, make a well in the centre and gradually add the warm water, mixing to a soft, pliable dough. Add a splash more water if the dough seems too dry.
  2. Tip the dough out onto a board lightly dusted with flour and knead for at least 10 minutes until it is smooth and elastic (this can also be done in a mixer with a dough hook). Kneading thoroughly will give the bread a light, even texture.
  3. Press the dough out to a flat round and scatter the chopped olives and rosemary over the surface. Fold the dough over and work the olives and rosemary into the dough. Shape into a round and lift onto an oiled baking sheet.
  4. Mark into 8 wedges, cover with oiled cling film and leave in a warm place to rise for 30 minutes. Preheat the oven to 200°C/400°F/ Gas 6, remove the cling film and bake for 30-35 minutes until golden. Cool on a wire rack.
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8 Serves 8 people
40 Preparation time of 40 mins
35 Cooktime for 35 mins
253
Calories
13%
0.9g
Sugar
1%
5.1g
Fat
7.3%
0.7g
Saturate
3.5%
0.5g
Salt
8.3%
of your Guideline Daily Amount (GDA)

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