Ingredient:
400 g (13 oz) strong white flour
60 g (2 oz) buckwheat flour
1 tsp salt
1×7 sachet fast-action dried yeast
Black pepper
About 300 ml (1/2 pint) lukewarm water
1 tbsp olive oil, plus extra for greasing
125 g (4 oz) pitted black olives, coarsely chopped
125 g (4 oz) sun-dried tomatoes in oil, drained and chopped
1 tbsp chopped parsley
1 tbsp chopped fresh basil
1 tbsp coarse sea salt
Method:
Put the flours into a large bowl. Stir in the salt and yeast and season with black pepper. Make a well in the middle. Pour in the water and oil and mix to a soft but not sticky dough.
Knead until smooth and elastic, shape into a round, and place in a lightly oiled large. Cover with oiled cling film, and leave to rise in a warm place for 1-1 ½ hours or until doubled in size.
Lightly oil a baking tray. Knock back the dough, and then knead for 2-3 minutes. Divide the dough into two pieces. Roll out each piece until about 23×25 cm (9×10 in). Spread one of the pieces with the olives and the other with the sun-dried tomatoes, parsley, and basil.
Roll up each piece of dough from one long end place, seam-side down, on the tray. Make 4-5 diagonal slashes on the top of each loaf, cover loosely with oiled cling film, and leave to rise in a warm place for 20-30 minutes.
Brush the top of each loaf with water and lightly sprinkle with sea salt. Bake in a preheated oven at 230℃ (210℃ fan, Gas 8) for 15 minutes; reduce the oven temperature to 190℃ (170℃ fan, Gas 5) and bake for a further 15 minutes or until golden.
Tap the bases to see if the loaves are cooked they should sound hollow. Leave to cool on a wire rack.
400 g (13 oz) strong white flour
60 g (2 oz) buckwheat flour
1 tsp salt
1×7 sachet fast-action dried yeast
Black pepper
About 300 ml (1/2 pint) lukewarm water
1 tbsp olive oil, plus extra for greasing
125 g (4 oz) pitted black olives, coarsely chopped
125 g (4 oz) sun-dried tomatoes in oil, drained and chopped
1 tbsp chopped parsley
1 tbsp chopped fresh basil
1 tbsp coarse sea salt
Method:
Put the flours into a large bowl. Stir in the salt and yeast and season with black pepper. Make a well in the middle. Pour in the water and oil and mix to a soft but not sticky dough.
Knead until smooth and elastic, shape into a round, and place in a lightly oiled large. Cover with oiled cling film, and leave to rise in a warm place for 1-1 ½ hours or until doubled in size.
Lightly oil a baking tray. Knock back the dough, and then knead for 2-3 minutes. Divide the dough into two pieces. Roll out each piece until about 23×25 cm (9×10 in). Spread one of the pieces with the olives and the other with the sun-dried tomatoes, parsley, and basil.
Roll up each piece of dough from one long end place, seam-side down, on the tray. Make 4-5 diagonal slashes on the top of each loaf, cover loosely with oiled cling film, and leave to rise in a warm place for 20-30 minutes.
Brush the top of each loaf with water and lightly sprinkle with sea salt. Bake in a preheated oven at 230℃ (210℃ fan, Gas 8) for 15 minutes; reduce the oven temperature to 190℃ (170℃ fan, Gas 5) and bake for a further 15 minutes or until golden.
Tap the bases to see if the loaves are cooked they should sound hollow. Leave to cool on a wire rack.
