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Member recipe

Olive Bread

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Serves 4

Olive, rosemary and prosciutto bread, great with later summer salad and early autumn soups.

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  • Bread flour, 500g
  • Salt, 1 tsp
  • Sugar, 1 tsp
  • Yeast, 9g
  • Warm water, 300ml
  • Olive oil, 1 tbsp
  • Olives, 10 torn
  • prosciutto, 3 slices torn
  • Fresh rosemary, a few springs


    1. mix the flour with the torn olives
    2. mix together the water, salt, sugar and yeast until it bubbles
    3. mix yeast mixture and flour, then knead until the dough is springy (about 10 mins) and leave in an oiled bowl to rise for an hour.
    4. Take the dough out of the bowl and put it onto a lightly oiled and floured surface. Flatten it, so that it is like a rectangle pizza base. PLace the ham prosciutto pieces over the dough and then roll it up so that your dough is a sausage shape. Bring one end around and tuck it in.
    5. Put some greece baking paper onto a baking tray and lightly cover with flour. Place the donut shaped dough onto the tray. Cover with lightly oiled cling film for another hour. Half way through turn the oven up full whack.
    6. When the dough has doubled in size (about an hour) put it in the oven for 20 mins. Then turn the oven off and turn the donut over and leave in the oven to cool. Serve with salad or soup.

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