|
|
|
|
|
|
|
Woman's Hour Βι¶ΉΤΌΕΔ Radio 4 |
|
|
|
Print This Page |
|
|
|
Olive Oil and Sea Salt BreadIngredientsmakes 1 loaf (serves 6) 450g (1lb) Italian '00' flour 1 teaspoon fine sea salt 1Β½ teaspoons easy-blended dried yeast 5Β½ tablespoons extra virgin olive oil 55g (2oz) pitted olives, cut into chunks 1 teaspoon coarse sea salt Method1. Put the flour and salt in a big bowl. Mix in the yeast, then add 340 ml (12fl oz) tepid water until you have a soft dough. Turn out on to a floured surface and knead until smooth, then flatten and indent. Add 2 tablespoons of olive oil. Gently fold over the knead into the dough. Repeat with 2 more tablespoons of oil. Add the olives and knead for 5 minutes, or until smooth and supple. Add a tablespoon of olive oil to a large bowl and tip in the soft dough, lightly coating it in the oil. Cover the bowl with clingfilm and leave in a warm place for 2 hours, or until the dough has doubled in size. Keep out of draughts.2. Turn out the dough and knock back. Shape into a circle on a heavy baking sheet. Loosely cover with a clean cloth and leave to rise for an hour, or until soft and spongy. Preheat the oven to it's highest setting. Mix Β½ tablespoon of olive oil with ΒΌ teaspoon of water. Make large soft indentations in the dough with your fingers, then brush with oil and water. Sprinkle with sea salt, then bake for 12-15 minutes, or until the bread is golden and sounds hollow when tapped. Eat while warm. Reproduced by kind permission of Sybil Kapoor from her book 'Taste', published by Mitchell Beazley; ISBN: 1-84000-610-2 Back to the recipe page |
| About the Βι¶ΉΤΌΕΔ | Help | Terms of Use | Privacy & Cookies Policy |