lostkat
18-05-2009, 22:11
Got this recipe out of this month's Good Food. They caught my eye because as I was scanning through, I thought they were chelsea buns. OMG NO, more betterer!!! A savory version. I made them for a BBQ we did the other week and my guests were suitably impressed at these really easy to make, but very cool looking olive breads. I think I'm going to try them with a tomatoey basily anchovey filling next. The possibilities are endless :)
http://www.lostkat.co.uk/olivebreadswirls.jpg
Ingredients
500g strong white bread flour, plus extra for rolling
1 tsp salt
1tsp easy-blend dried yeast
6tbsp extra virgin olive oil, plus a little extra for brushing
Small bunch of basil
170g pitted black olives (about 200g unpitted weight)
1 clove garlic, crushed
50g pitted green olives
1.I'm a heathen as I use a breadmaker to make the dough. Can't be arsed with all the fannying around and waiting for it to rise. If you want to do it the proper way, just make it in the same way as you would a loaf of bread. If you're a heathen like me, put the yeast, flour, salt, 1tbsp olive oil and 300ml warm water in the bread maker and put on the dough setting (not pizza dough).
2.Meanwhile, make the filling. Discard any tough basil stalks (leave tender ones on) and put into a mini food processor or hand blender beaker with the black olives. Add 4tbsp olive oil and the garlic. Whizz to a rough paste.
3.Heat oven to GM7. Line a shallow baking tin (approx 30 x 20cm) with non-stick paper. On a floured worktop, roll out the dough to a rectangle roughly 30 x 40cm. Spread the olive paste all over and arrange the whole green olives in a line down one of the short edges. Roll up the dough like a swiss roll, starting at the olive-encrusted end to make a sausage shape.
4.Cut the dough into 12 slices, then carefully lift each one into the tin, to make 4 rows of 3 swirl shapes. Lightly brush all over with the remaining olive oil. Loosely cover with cling film, then leave to rise for 20 mins or so, until slightly puffed up and filling the tin. Cook for 20-25 mins until golden, then leave to cool in the tin.
http://www.lostkat.co.uk/olivebreadswirls.jpg
Ingredients
500g strong white bread flour, plus extra for rolling
1 tsp salt
1tsp easy-blend dried yeast
6tbsp extra virgin olive oil, plus a little extra for brushing
Small bunch of basil
170g pitted black olives (about 200g unpitted weight)
1 clove garlic, crushed
50g pitted green olives
1.I'm a heathen as I use a breadmaker to make the dough. Can't be arsed with all the fannying around and waiting for it to rise. If you want to do it the proper way, just make it in the same way as you would a loaf of bread. If you're a heathen like me, put the yeast, flour, salt, 1tbsp olive oil and 300ml warm water in the bread maker and put on the dough setting (not pizza dough).
2.Meanwhile, make the filling. Discard any tough basil stalks (leave tender ones on) and put into a mini food processor or hand blender beaker with the black olives. Add 4tbsp olive oil and the garlic. Whizz to a rough paste.
3.Heat oven to GM7. Line a shallow baking tin (approx 30 x 20cm) with non-stick paper. On a floured worktop, roll out the dough to a rectangle roughly 30 x 40cm. Spread the olive paste all over and arrange the whole green olives in a line down one of the short edges. Roll up the dough like a swiss roll, starting at the olive-encrusted end to make a sausage shape.
4.Cut the dough into 12 slices, then carefully lift each one into the tin, to make 4 rows of 3 swirl shapes. Lightly brush all over with the remaining olive oil. Loosely cover with cling film, then leave to rise for 20 mins or so, until slightly puffed up and filling the tin. Cook for 20-25 mins until golden, then leave to cool in the tin.