This rustic and crusty Kalamata olive bread will bring to the table a range of flavours and textures from a simple yeast bread. It also carries the indulgent scent of rosemary and olive oil, alongside salty Kalamata olives for a rich and fragrant loaf.
- 2 tsps (7 g) dried yeast
- 1 tsp caster sugar
- 1¼ cups (310 ml) warm milk
- 3⅓ cups (500 g) plain flour
- 1 tsp salt
- ¼ cup (60 ml) extra virgin olive oil
- 1 cup (120 g) pitted Kalamata olives, chopped finely
- 1 tbsp fresh chopped rosemary
Combine yeast, sugar and milk in a small jug; stand in a warm place for 15 mins or until mixture is frothy.
Sift flour and salt into a large bowl. Stir in yeast mixture and oil; mix to a firm dough. Knead dough on a floured surface for 5 mins or until smooth and elastic. Place dough in an oiled bowl; cover, stand in a warm place for 1 hr 20 mins or until dough has doubled in size.
Turn dough onto a lightly floured surface; knead until smooth. Press the dough into a 23 cm x 28 cm rectangle. Spread olives and rosemary over dough, leaving a 2cm border. Roll up dough from the long side, tuck ends underneath; place on a lightly greased oven tray.
Sift a little extra flour over bread. Holding scissors vertically, make cuts about 2.5 cm apart, along centre of bread. Place bread in a warm place; stand, uncovered, for 1½ hrs or until doubled in size.
Bake for 45 mins or until bread is browned and sounds hollow when tapped.
Tip: This recipe is best made on the day of serving. Serve toasted with soup, or topped with vine-ripened tomatoes and torn mozzarella drizzled with olive oil.