Paul Hollywood’s olive bread
Makes one large loaf
500g strong white bread flour
10g instant yeast
7g salt
20 ml olive oil
330ml water
200g pitted black olives
½ onion diced
1 bunch fresh coriander
200g sesame seeds optional
Place the flour in a large mixing bowl and add the salt to one side and the yeast to the other.
Add the olive oil and three quarters of the water.
Turn the mixture round with your fingers; continue adding the remaining water until all the flour has been incorporated. You may not need all the water. Pour a little oil on to your work surface.
Tip the dough on to the surface and knead for five to 10 minutes until you have a smooth dough.
Place the dough back into the bowl and add the olives, onions and coriander and knead until well incorporated.
Cover and leave to prove for one to two hours or until doubled in size.
Line a baking tray with parchment paper.
Tip the dough on to a lightly floured surface and fold the dough inwards repeatedly until all the air is knocked out.
Divide the dough into seven equal pieces. Flatten each piece of dough and then roll into ropes approximatelyabout 60cm in length. Try to keep each length of the dough the same thickness.
Dust the work surface and line the ropes of dough vertically.
Pinch the ropes of dough together at the top to secure them, divide the ropes
so you have 3three on one side and 4 four
on the other.
Starting from the outside and working towards the middle, take the outside rope on the right and place it over 1 one rope and under 2 two ropes.
Straighten the lengths of rope as you go, each time having 3three ropes on one side and 4 four on the other.
Do the same starting from the left side, taking it over 1 one rope and under 2 two ropes. Repeat this sequence until the whole loaf is plaited.
When you get to the end, pinch the dough together to neaten.
Roll in the sesame seeds if using.
Place the plait on to the prepared tray.
Cover and leave to prove for 45 minutes or until risen and doubled in size.
Heat your oven to 200 C degrees.
Bake the for 30 to 35 minutes until risen and golden brown.
Cool on a wire rack.
Recipe courtesy of Paul Hollywood City Bakes