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Tapenade (makes enough for two tear n’share breads):
- 150g black olives
- 10 sundried tomatoes
- 50g capers
- 1 tin anchovies
- 1tbsp ground almonds
- 1 clove garlic
- Small handful basil leaves
Dough:
- 500g strong bread flour
- 1 sachet of fast acting yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbs olive oil
Plus:
- Handful green olives
1. Place the black olives, sundried tomatoes, capers, anchovies, ground almond, garlic and basil leaves in a food processor
2. Blend the ingredients to create a coarse paste.
3. In a large bowl combine the flour, yeast, sugar and salt with 350ml tepid water. Mix to create a soft (but not sticky) dough. Chef’s tip – if the dough is dry add water or if it is sticky add a little flour.
4. Knead the dough on a floured surface for 10 minutes until it is springy
5. Place the dough in a floured bowl, cover with cling film and leave in a warm place for approx. 1 hr to rise
6. Once the dough has doubled in size, knock it back
7. Roll the dough into a rectangle approx. 40cm by 25cm
8. Spread half the tapenade over the dough and then scatter the chopped green olives
9. Roll the dough from the short side
10. Cut into approx. 7 sections and place cut side up in a greased 20cm cake tin
11. Leave the bread to rise in a 40C oven for approx. 30 minutes
12. Bake at 220c for 25 minutes
13. Enjoy
