Olive Sandwich Bread Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">7g fast-action dried yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">20g olive oil, plus extra for greasing</li><li class="ingredients-single-item">320ml warm water</li><li class="ingredients-single-item">150g mixed olives (green and kalamata), pitted and roughly chopped</li><li class="ingredients-single-item">2 tbsp fresh rosemary, finely chopped</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li><li class="ingredients-single-item">Zest of 1 lemon</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">2lb loaf tin</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Proving basket (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the bread flour, yeast, and salt, keeping the salt and yeast on opposite sides of the bowl (salt can inhibit yeast activity if they come into direct contact). Make a well in the center and pour in the warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Knead the dough for about 10 minutes until smooth and elastic. The dough should pass the windowpane test – when stretched, it should be thin enough to see light through without tearing. This kneading develops the gluten structure essential for a well-risen loaf with good texture. If using a stand mixer, knead with the dough hook on medium speed for about 6-8 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pat the dough into a flat rectangle and scatter over the chopped olives, rosemary, thyme, and lemon zest. Fold the dough over itself and gently knead until the add-ins are evenly distributed. Be careful not to overwork the dough at this stage as you want to maintain the gluten structure you've developed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Shape the dough into a ball and place in a lightly oiled bowl. Cover with a damp tea towel or plastic wrap and leave to rise in a warm place for 1-2 hours, or until doubled in size. The longer, slower rise develops better flavor in your bread, so don't rush this step.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once risen, gently deflate the dough by pressing down with your fingertips – this is called "knocking back" and redistributes the yeast. Turn onto a lightly floured surface and shape into an oval loaf by folding the sides into the middle, then rolling into a sausage shape the length of your loaf tin.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the shaped dough into a well-greased 2lb loaf tin, seam side down. Cover again and leave for its second rise (proving) for about 45-60 minutes, or until the dough has risen to just above the top of the tin. Meanwhile, preheat your oven to 220°C (fan 200°C/425°F).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Just before baking, dust the top of the loaf lightly with flour and use a sharp knife to score the top with 3-4 diagonal slashes about 1cm deep. These slashes allow the bread to expand properly during baking and create that beautiful artisan appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 35-40 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. For an extra crispy crust, spray the oven with water before placing the bread in, or place a small ovenproof dish of water at the bottom of the oven to create steam.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and turn out onto a wire rack to cool completely before slicing. This cooling period is crucial as it allows the crumb structure to set properly – cutting too soon can result in a gummy texture. Your olive bread will keep for 3-4 days in an airtight container, or can be frozen for up to 3 months.</li></ol>