Olive Bread Recipe By Zarnak Sidhwa

Olive Bread recipe by Zarnak Sidhwa. This delightful Breakfast recipe of Olive Bread can be ready in approximately 40 Minutes and good to serve around 2-3 People. Follow all the steps recommended by Chef to get a perfect dish.

Person

Time

0:07 - 0:03

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Views

5097

Rating

Submited by

Hadia from Hyderabad

Ingredients

15 oz flour
1 tsp salt
7 gm yeast
Crushed black pepper
300ml warm water
1 tbsp olive oil
4 oz black olives, pitted and chopped
4 oz sun-dried tomatoes in oil, drained and chopped
2 tbsp chopped parsley
1 tbsp chopped basil
1 tsp salt

Method

Mix salt, yeast, flour, black pepper and add in oil and water and mix to a soft but not sticky dough.
Knead till smooth and elastic and shape into a round. Place dough in a greased bowl, cover with oiled cling film and leave in warm place to rise for 1- 1 1/2 hours or till doubled in size. Knock back the dough and knead for 2-3 minutes.
Divide into 2 pieces, roll each piece to a rectangle and spread one with olives and the other with sun-dried tomatoes, parsley and basil.
Roll up each rectangle from the long end and place seam-side down on the greased baking tray.
Make diagonal slashes on top of each loaf, cover loosely with oiled cling film and leave in a warm place for 20 minutes.
Brush top of loaf with water and sprinkle with salt, bake at 230 degrees C for 15 minutes, reduce temperature to 190 degrees C and bake for further 15 minutes or till risen and golden.
Tap bases to see if the loaves are cooked, they should sound hollow.
Cool on a wire rack and serve sliced.

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