Hi, this recipe is from Lorraine Pascale's Fast, Easy and Fresh Food cookbook, however you can also find the recipe online here. This bread is super delicious and very easy and quick, especially as you don't have to wait for any yeast to activate. As well as this, it is Vegan and Vegetarian suitable, and is easily made Gluten Free too! Personally, I loved this bread, I cut it down the lines and so got 8 triangles which I then cut in half and buttered either side for a lovely snack or a couple with some cheese and a salad for a quick and easy dinner/lunch/tea. My family all loved it, aprt from my younger sister who commented 'That tastes so posh!' and it genuinely does, I don't know if it's the rosemary but it really reminds me of National Trust Cafe or oragnic produce market breads. Feel free to not put the olives in or rosemary and play around with the spices e.g make it sweet with cinnamon, ginger, chopped dried fruit and nuts, maybe a tsp honey or keep it savoury by not adding anything, using black olives, adding in a chopped clove garlic for garlic bread, chopped sun dried tomatoes, you could try crumbling in some feta. But, really the choice is yours. Enjoy!!
Dietary Info:
-Vegetarian
-Vegan
-Dairy Free
-Contains Gluten (you could try using a G-F Flour but you may need to add more water)
-No Nuts
Prep: 15mins {Might take a bit longer if your dough is taking a while to come together}
Oven: 35mins
Makes: 1 loaf
Ingredients:
-450g self-raising flour, plus extra for dusting
-3 sprigs rosemary, leaves only, roughly chopped {I used 1tbsp dried}
-1/2 tsp salt
-1tbsp extra virgin olive oil
-75g pitted green or black olives, roughly chopped {I used green}
-225ml cold water
-Fruity olive oil and balsamic vinegar, to serve {I served mine with my cheesy pasta bake}
Method:
1:Preheat the oven to 200℃/180℃ fan/400℉/Gas 6 and put a baking tray in to warm up.
2: Pick the leaves from the rosemary and roughly chop them up. Roughly chop the olives also and set them aside in separate piles.
3:Put the flour in a large bowl, with the rosemary, salt, oil and water. Mix everything well until the dough starts to come together in a ball. Then get your hands in and squidge all the dry bits in, using the bread like a cloth to gather the bits all up. {If it feels like there's too much flour in the bowl, just take it out and knead it on a flour coated worksurface, it will probably become sticky quite soon, then you can add the extra flour from the bowl.}
4:Dust a clean board or work surface with a little flour and place the dough down. Squish it into a flattish round, put the olives in the centre and squash them down a bit, bringing the edges of the dough towards the centre, so that the olives are covered. Then flip the dough over and knead the olives in. At this point, the dough may be quite wet with olives flying all over the shop, but just keep pushing the rogue olives back into the dough. If everything is too wet, just add a small handful of flour to dough. Shape it into a 20cm/8in round and place on the warmed baking tray.
5:Rub a little flour onto the handle of a wooden spoon. Then, holding the handle horizontal to the bread, press down onto the loaf making an indent almost to the bottom of the tray.Turn handle so that it is at a 90 degree angle to the first line and push down again to make a cross. Do this two more times so your bread looks like a kind of clock face of eight triangular portions. {Halve it, then halve it again the other way. Then, halve each of those segments. 1/2, 1/4 then 1/8}
6:Bake in the oven for 35 minutes or until the bread sounds hollow when tapped on the bottom. This is wonderful served warm with some fruity olive oil and balsamic.
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