Mixed Olive and Pesto Bread Recipe
Bread & Rolls
Rich and full of Italian flavour, others will be begging to share your bread with you. Use black or green olives or a combination of the two.
250g/9oz Preparation time:
Cooking time:
Oven temperature: 200 C / Gas mark 6
20 minutes
Cooking time:
30 minutes
Oven temperature: 200 C / Gas mark 6
Makes:
1 x 18cm/7" Loaf
Ingredients
250g/9oz Glutafin Select Bread Mix
5ml/1½ tsp Dried yeast
30ml/2 tsp Pesto sauce
75g/3oz Black or green olives (pitted and roughly chopped)
175ml/6fl oz Hand hot water
5ml/2 tsp Olive oil for brushing
4 Basil leaves (roughly shredded)
5ml/1½ tsp Dried yeast
30ml/2 tsp Pesto sauce
75g/3oz Black or green olives (pitted and roughly chopped)
175ml/6fl oz Hand hot water
5ml/2 tsp Olive oil for brushing
4 Basil leaves (roughly shredded)
Method
* Proving time: 30 minutes1.Place the Glutafin Bread Mix into a medium size bowl with the dried yeast and mix together.
2.Add the remaining ingredients and combine together with a fork to a smooth wet dough.
3.Spoon onto a greased and lined baking sheet and shape into an approximate 18cm/ 7" round.
4.Brush with the oil and top with the shredded basil. Cover loosely with film. Leave to prove for 30 minutes in a warm place until the mixture has spread and risen by about a third.
5.Remove the film and bake until crisp and golden in colour.
6.Cool on a cooling tray.
Serving suggestions
Serve with a selection of tapas, cheese or pâté for a light meal or with any savoury Italian style hot dish. Great lightly toasted, rubbed with garlic and cut into croutons for serving with soup.
To freeze
Freeze whole or cut into single serving portions. Place in a freezer bag and seal. Thaw for 1–2 hours. Warm briefly in the microwave before serving.
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