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Olive and Semolina Bread

recipe-time

Time

90 minutes

185

Dough Proving, Bread Making

recipes-tdiffculty

Difficulty

Medium

servings-size-recipes

Servings

Serves 8-10

recipes-chef

Chef’s Tip

The tapenade can be replaced with any kind of preserved vegetable.

Sun dried tomatoes, feta cheese, chopped artichokes or finely chopped Mushroom, duxelle also work well.

Ingredients

500g semolina flour

15g salt

7g dried yeast

280ml water

75g pitted green olives, roughly chopped

100g olive tapenade

Extra semolina flour for dusting

Equipment

12-hole muffin tin

Steps

1.

Preheat the oven using the Dough Proving function.

2.

Using an electric mixer fitted with a dough hook, mix the semolina flour, salt, yeast and water on the lowest speed for 10-15 minutes until dough is smooth but not sticky.

3.

Add the roughly chopped, pitted green olives, a further handful of semolina flour and knead for 1-2 minutes or until the olives are incorporated fully.

4.

Turn out into a lightly oiled bowl and place into the preheated oven for 15 minutes until the dough rises an extra 25% in volume.

5.

Knock the dough back and roll out into a 1-inch thick rectangle, roughly 15cm in length. Take care with this step as the thickness of the dough will influence the end result.

6.

Slide onto a well-floured board and cool in the refrigerator for an hour.

7.

Remove from the fridge and spread the olive tapenade over the top of the rolled-out dough. Cut into strips ¾ the height of the muffin tin then roll each strip into a pinwheel that fits loosely into each recess.

8.

Return to the oven on the Dough Proving function for a further 20 minutes or until the rolls double in volume. When proving is complete, remove from the oven. Set the oven to 185°C on the Bread Baking function.

9.

When the set temperature has been reached, return the muffin tray to the oven and cook for 35 minutes.

10.

Remove from the oven and cool on a wire rack until ready to serve.

11.

Serve warm with avocado, or sliced to accompany a platter of dips.

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