Olive Tear and Share bread

Ingredients

  • Dough

  • Extras

Directions

This moreish olive tear and share bread is ideal for any party spread. These tasty golden swirls are the ideal size for ripping and having with a little cheese or chutney.

Accessory: greased 20cm (8”) loose bottom cake tin

Share

Steps

1

Dough

Put the dough ingredients in the beadmaker. Select PIZZA DOUGH (45min) program.

2

When the dough has finished roll with a lightly floured rolling pin to a 24 x 46cm (9 x18”) rectangle on a lightly floured worktop.

3

Extras

Spread the dough with tapenade and sprinkle over the olives

4

Roll up the dough from long side to long side.

5

Cut into 11 pieces.

6

Arrange these cut side up in the greased tin so that they look like a Chelsea bun and drizzle with Olive oil.

7

Prove the dough at CONVECTION 40˚C for 20mins

8

Bake on CONVECTION 220˚C for 15-20 or mins or until golden brown.

Enjoy

Olive Tear and Share bread

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Dough
1 ¼ tsp Yeast
550g Strong White Flour
2tsp Sugar
2 tbsp Olive Oil
1 ½ tsp Salt
310ml Water
Extras
6tbsp Tapenade
25g Pitted Black Olives Chopped
2tbsp Olive Oil

The Ideas Kitchen

Avatar

We LOVE food, and you’re here so we guess that you do, too! We aim to provide you with a variety of delicious options to cater to what you’re in the mood for!

Back to top