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Olive Tear and Share bread

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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

Olive Tear and Share bread

Perfect for Sharing

  • Serves 12
  • Easy

Ingredients

  • Dough

  • Extras

Directions

Share

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

Steps

1
Done

Dough

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

2
Done

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
Done

Extras

Spread the dough with tapenade and sprinkle over the olives

4
Done

Roll up the dough from long side to long side.

5
Done

Cut into 11 pieces.

6
Done

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

7
Done

Prove the dough at CONVECTION 40˚C for 20mins

8
Done

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

The Ideas Kitchen

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