Recipe source : Good Food Mag Nov 2010 Issue
- 250gm bread flour
- 1/2 tsp salt
- 7gm instant yeast
- 3 tbsp olive oil
- 150ml warm water
- 100gm pitted black olives
- 15gm sweet basil, leaves only
- 1 clove garlic
- In a mixing bowl, mix flour, salt, yeast together. Make a well in the centre. Stir in 1/2 tbsp olive oil into warm water.
- Pour the liquid into the well, with a wooden spoon, fold in flour gradually to make a soft dough. Lightly floured hands. Knead by hand for 10mins till smooth & springy. Cover the bowl with a cling wrap and leave to rise for 1 hour in a warm place until doubled in size.
- To make the filling, blend olives, basil, garlic & 2 tbsp olive oil in a blender. Process till fine.
- Line a 6" x 6" pan. Remove cling, lightly punch down the rise dough. On a lightly floured surface, roll out the dough to a rectangular about 30cm x 15cm. Spread olive mixture all over and roll up like a swiss roll.
- Cut the roll into 6 slices, carefully lift each slice into the lined tin, to make 2 rows of 3 swirls shapes. Lightly brush all over with some olive oil. Loosely cover with cling wrap and leave to rise for another 25mins.
- Bake in preheated oven at 220 deg cel for 25mins until golden brown, leave to cool in tin.