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| >GREEN OLIVE AND ARTICHOKE BREAD |
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| SATURDAY |
500g/1lb 2oz strong plain flour
1 x 7g sachet easy blend yeast
1 tsp salt
1tsp caster sugar
85g/3oz pitted green olives, cut in half
115g/4oz char-grilled artichokes in olive oil, drained
45ml/3tbsp extra virgin olive oil + extra for drizzling
1. Place the flour, yeast, salt and sugar in a food processor and pulse until mixed together.
2. Add the olives, artichokes, olive oil and 250ml/9fl oz of warm water. Pulse together until it forms a soft dough.
3. Scrape the dough away from the edges of the processor, cover back with lid and leave to prove in the processor for approximately 1 hour.
4. Carefully, scrape the dough out onto a well -floured surface and knead for a minute.
5. Pat out the dough to a rough circle, then with a rolling pin, roll out into a large oval. Place onto a lightly floured baking sheet. Cut three slashes 1/3 from the top of the dough all the way through to the end and splay out the ends of the dough.
6. Set aside to prove for 10-15 minutes or until the dough looks puffy.
7. Preheat the oven to 200C/400F/Gas 6.
8. Drizzle over a little extra olive oil and cook for 18-20 minutes until golden. Remove from the oven and place on a wire rack. Serve warm with the lamb.
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| Makes 1 large loaf |
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