Olive bread swirls

INGREDIENTS

7g sachet easy-blend dried yeast

500g strong white flour, plus extra for rolling

1 tsp salt

1 tbsp extra-virgin olive oil

For the filling:

Small bunch of basil – leaves only

2 tbsp extra virgin olive oil

170g pitted black olives

1 garlic clove, crushed

50g pitted green olives

1 tbsp extra virgin olive oil - for glazing

METHOD

● Mix 100ml warm water with the yeast. Leave for 5 minutes or until you can see bubbles start to form at the surface of the mixture.

● In a large bowl, mix the flour, salt, yeast mixture, a tablespoon of olive oil and 200ml warm water, to make a soft dough.

● Knead with the dough hook in a food processor or mixer for 5 mins.

● Return the dough to the cleaned out mixing bowl, then cover the bowl with oiled cling film.

● Leave to rise for about an hour in a warm place or until doubled in size.

● Meanwhile, make the filling. Place the basil, 2 tablespoons of olive oil, black olives and garlic in a food processor and whizz to a rough paste.

● Preheat the oven to 220°C (200°C fan).

● Line a shallow baking tray with non-stick paper.

● Knock back the dough by pushing out the air. Divide the dough in half and lightly dust the work surface with flour.

● Using a rolling pin, shape the dough into a rectangle roughly 40cm x 15 cm. Spread the olive paste all over and sprinkle with the whole green olives.

● Roll up the dough like a Swiss roll along the long side.

● Cut the dough into slices, then carefully place each one into the tin on their sides. Lightly brush all over with the remaining olive oil.

● Leave to rise for 20 minutes or until slightly puffed up.

● Cook for 20 minutes until golden, then leave to cool on a rack.

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