This olive tapenade bread works really nicely with the bacon and onion bread. Serve slices of the two together before any dinner party or special occasion to truly impress your guests.
MAKES 1 LARGE LOAF OR 2 SMALL LOAVES
500g strong white flour, plus extra for dusting
7g instant yeast
2 pinches of salt
2 pinches of caster sugar
325ml tepid water
Olive tapenade (see recipe below)
Olive oil for greasing
1 egg yolk, beaten
Combine all the dry ingredients in a mixing bowl. Then pour in the water and mix with a fork until the dough comes together.
Tip the dough onto a work surface dusted with a bit of flour and knead for 10 minutes until well combined – when you press your finger into the dough it should spring back. The dough should also be nice and smooth. Place it back into the mixing bowl and cover with cling film or a damp tea towel and allow to prove for an hour in a warm place.
After an hour knock back the dough. To knock it back all you need to do is punch all the air out of the risen dough. Now you are ready to shape.
You can make either two small loaves or one large one. I like them smaller but it’s entirely up to you.
To make one loaf, roll all the dough out into a flat rectangle on your work surface with a rolling pin. The length of the dough should be the same as the length of the tin you are using, the largest tin you can use being a 2lb loaf tin. Spread the olive tapenade evenly across the whole dough with a palette knife.
Now roll the dough like a Swiss roll, nice and tight, and then seal the edges with your finger tips so it doesn’t open in the oven. Grease the baking tin with a little olive oil and then set the bread into it. Cover with a damp tea towel and allow to prove for 15–20 minutes.
Preheat the oven to 180ºC/400ºF/gas mark 6. Brush the beaten egg yolk over the whole surface and then place into the oven to bake for 40–45 minutes. To check that the loaf is properly cooked, tip it out of the tin and tap the base. It should sound hollow. If it doesn’t, return to the oven for another 5 minutes.
Once cooked, tip the bread out and allow to cool on a wire rack before serving.
40g can of anchovy fillets, drained
200g pitted black olives
2 tablespoons capers
1 large clove of garlic, peeled and crushed
1 tablespoon olive oil, plus extra for storing
Whiz all the ingredients in a food processor until smooth. Store in a jar topped with a drizzle of olive oil. Chill and use within a week.