Olive and Rosemary Bread Recipe

Makes one (12-inch/30cm) loaf 

• 1 oz/30 g fresh yeast or 2 (1/4-oz/7-g) packages active dry yeast

• 2 tsp salt

• 1 1/2 cups/310 ml warm water

• 5 1/3 cups/800 g all purpose/plain flour

• 1 1/3 cups/200 g whole-wheat/whole-meal flour

• 1/2 cup/125 ml extra-virgin olive oil

• 2 cups/200 g black olives, pitted

• 3 tbsp finely chopped rosemary

1. Dissolve the yeast and salt in 1/2 cup (125 ml) of water and set aside for 15 minutes, until foamy.

2. Sift the flours into a large bowl. Stir in the yeast mixture and enough of the remaining water to make a firm dough.

3. Knead the dough until smooth and elastic. Shape into a ball, place in an oiled bowl, and cover with a clean cloth. Let rise for 45 minutes in a warm place.

4. Oil a 12-inch (30-cm) ring baking pan. Knead the dough again, working in the olives and rosemary.

5. Place in the prepared baking pan. Cover with a clean cloth and let rise for 30 minutes, or until doubled in bulk.

6. Preheat the oven to 350°F/180°C/gas 4. Bake for 25-35 minutes, or until lightly browned.

7. Cool for 15 minutes in the pan. Turn out onto a rack and let cool completely.