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Olive Oil and Sea Salt Bread |
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Ingredients
makes 1 loaf (serves 6)
450g (1lb) Italian '00' flour
1 teaspoon fine sea salt
1½ teaspoons easy-blended dried yeast
5½ tablespoons extra virgin olive oil
55g (2oz) pitted olives, cut into chunks
1 teaspoon coarse sea salt
Method
1. 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 ½ tablespoon of olive oil with ¼ 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
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