Olive bread roulade


Olives

Ingredients 15
Servings 0
Time

Ingredients

  • BREAD
  • 200
    g
    white bread flour
  • 200
    g
    cake flour
  • 5
    g
    instant yeast
  • 5
    ml
    salt
  • 15
    ml
    olive oil
  • 300
    ml
    warm water (or a mixture of water and milk)
  • FILLING
  • 250
    ml
    pitted olives
  • 30
    ml
    olive oil
  • 5
    ml
    wine vinegar
  • chopped fresh herbs to taste
  • 5
    marinated sun-dried tomato halves, chopped
  • 5
    peppadews, chopped
  • coarse salt
 

Method

 
Mix together the dry ingredients. Add olive oil to the water and add to the dry ingredients. Knead for about 10 minutes. Cover dough and let it rise to double in size. FILLING: Place olives in a food processor and blend. While processor is running, add olive oil and vinegar. Blend until smooth. Once dough has risen, knead down again then roll out onto a lightly floured surface. Spread the olive paste on the dough. Sprinkle with herbs, sun-dried tomatoes, and chopped peppadews. Roll up like a Swiss roll. Secure the end of the dough on top with small twigs of rosemary. Sprinkle with coarse salt. Put the loaf in a greased bread tin and let it rise slightly. Bake in a preheated 200 ºC oven for 50 minutes or until cooked through.
 

Read more on: bake  |  fruit
 

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