OLIVE BREAD
2 ¼ cups bread and pizza plain flour
2 teaspoons instant dried yeast
2 teaspoons caster sugar
1 teaspoon sea salt
1 cup warm water
2 green onions, thinly sliced
1 cup pitted kalamata olives, halved
2 teaspoons milk
Sift 2 cups flour into a large bowl. Stir in yeast, sugar and salt. Make a well in the centre. Add water. Mix well to form a soft dough. Turn out onto a lightly floured surface. Knead for 10 minutes, gradually adding remaining flour, or until smooth and elastic.
Place dough in a lightly oiled bowl. Cover with lightly greased plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
Preheat oven to 190°C/170°C fan-forced. Grease a large baking tray.
Place olives on a plate. Pat dry with paper towel to absorb any liquid. Using your fist, punch dough down.
Turn out onto a floured surface. Add onions and olives. Knead until combined. Shape dough into a 20cm round. Place on prepared tray. Brush with milk.
Bake for 35 to 40 minutes or until golden brown and hollow when tapped on top. Stand on tray for 5 minutes. Transfer to a wire rack too cool. Serve.
Photo and note: Elizna Willemse Tinone
Ps. Ek het die green onion uitgelos want ek het nie en het ‘n koppie gerasperde kaas by gesit.
Dit is ‘n perfect broodjie vir saam roast of braai in my opinie of op ‘n kaas board.
