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Recipe by Xanthe Clay

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1. Video tutorial: Kneading dough

1. In a large bowl, mix the flour, salt, yeast, 1 tbsp olive oil and 300ml warm water, to make a soft dough. Knead by hand for 10 mins or with the dough hook in a food processor or mixer for 5 mins. Put the dough back in the cleaned out mixing bowl, then cover the bowl with oiled cling film. Leave to rise for an hr in a warm place until doubled in size.
2. Meanwhile, make the filling. Discard any tough basil stalks (leave tender ones on) and put in a mini food processor or hand blender beaker with the black olives. Add 4 tbsp olive oil, the garlic and the anchovies, if using. Whizz to a rough paste.
3. Heat oven to 220C/200C fan/gas 7. Line a shallow baking tin about 30 x 20cm with non-stick paper. On a floured worktop, roll out the dough to a rectangle roughly 30 x 40cm. Spread the olive paste all over and arrange the whole green olives in a line down one of the short edges. Roll up the dough like a Swiss roll, starting at the short olive-encrusted end to make a sausage shape.
4. Cut the dough into 12 slices, then carefully lift each one into the tin, to make 4 rows of 3 swirl shapes. Lightly brush all over with the remaining olive oil. Loosely cover with cling film, then leave to rise for 20 mins or so, until slightly puffed up and filling the tin. Cook for 20-25 mins until golden, then leave to cool in the tin.

PER SERVING

258 kcalories, protein 6g, carbohydrate 38g, fat 10 g, saturated fat 1g, fibre 3g, salt 1.05 g

Latest comments and suggestions

• apprentice chef

  20 May 2009

  apprentice chef commented on this recipe

  I first tried this bread when my cousin made it. When I asked for the recipe she never gave it to me and I tried making it. When I made it though I never used anchovies. I have used oregano and parmesan and also rolled it like you are making palmier I just cannot wait ti try this one. A Really delicious bread. Thanks for the recipe. I am sure it will help me improved my provisional one.

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• apprentice chef

  20 May 2009

  apprentice chef commented on this recipe

  By the way when I made it I made a loaf ( I mean my provisional recipe) and then sliced it after it was cooked.

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• Nina Bell-Williamson

  24 May 2009

  Nina Bell-Williamson commented on this recipe

  These are delicious and surprisingly easy to do. In the words of my son, "These are lush"! will definitley make them again ... and again!

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• Cat

  31 May 2009

  Cat rated and commented on this recipe

  

  These are much prettier than normal olive bread rolls - a bit salty for my taste, though, so next time I might try them without the anchovies to see if that helps. Make sure to grease the tin before putting the swirls in, though: I didn't and ended up losing most of the base of each roll as they stuck VERY firmly!

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• Lauriane

  09 June 2009

  Lauriane commented on this recipe

  I tried this recipe and I used ready puff pastry and it was simply delicious!

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• Lauriane

  09 June 2009

  Lauriane rated this recipe

  

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• Belkey

  29 June 2009

  Belkey rated and commented on this recipe

  

  I would agree with the other comments, surprisingly easy and look impressive. They also smell great whilst baking in the oven making it impossible to resist eating them as soon as they come out!

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• my_dunh

  07 July 2009

  my_dunh rated and commented on this recipe

  

  I tried these as my first bread making attempt... absolutely gorgeous!!! I can't believe how easy they were to make. I didn't use the anchovies and the level of saltiness was just perfect, so I can understand how adding them would make the filling too salty. My husband doesn't like olives, so I rolled half the mixture as per recipe and the other half with caramelised onions - really yummy! Next time, I'm going to try using garlic infused oil in the dough so as to give an extra yummy flavour.

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• Roberta

  09 July 2009

  Roberta commented on this recipe

  I made this for a BBQ, I served them as bread. Everyone loved them.....no nice and tasty and very easy to do. Will do again!

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• Gbobs

  12 July 2009

  Gbobs rated and commented on this recipe

  

  they were absolutely delicious just couldnt stop eating them!! Didnt put the anchovies in as not keen ont them,. Will def make again!

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• Maple

  24 August 2009

  Maple commented on this recipe

  would it be ok to assemble the swirl and leave in the fridge overnight before baking?

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Ingredients

• 500g strong white flour , plus extra for rolling
• 1 tsp salt
• 7g sachet easy-blend dried yeast
• 6 tbsp extra-virgin olive oil , plus a little for brushing
• small bunch of basil
• 170g pitted black olives (about 200g unpitted weight)
• 1 garlic clove , crushed
• 4 tinned anchovies (optional)
• 50g pitted green olives

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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 20 25 mins

Cook 25 mins

plus rising

Ingredients

• 500g strong white flour , plus extra for rolling
• 1 tsp salt
• 7g sachet easy-blend dried yeast
• 6 tbsp extra-virgin olive oil , plus a little for brushing
• small bunch of basil
• 170g pitted black olives (about 200g unpitted weight)
• 1 garlic clove , crushed
• 4 tinned anchovies (optional)
• 50g pitted green olives

PER SERVING

258 kcalories, protein 6g, carbohydrate 38g, fat 10 g, saturated fat 1g, fibre 3g, salt 1.05 g

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