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Ingredientes
- 500 gm Bread mix, (1lb)
- 90 ml Italian extra virgin olive oil, (3fl ounce)
- 250 ml Hot water, (8fl ounce)
- 50 gm Black olives, stoned and finely minced (2oz)
- 50 gm Green olives, stoned and finely minced (2oz)
- 2 Tbsp. Fresh rosemary, minced
Direcciones
- Empty the bread mix into a warmed bowl, add in the extra virgin olive oil and hot water, mix together till a dough is formed.
- Transfer to a floured board and knead well for 2 min, then add in the olives and rosemary, continue kneading till they are incorporated into the dough.
- Oil a 500g (1lb) loaf tin and lay in the dough, cover with cling film and place in a hot place to prove for 20-30 min.
- Preheat the oven to 230 C, 450 F, Gas Mark 8.
- Once the dough has doubled in size, remove the cling film and bake in the oven for 30 min. Remove from the oven and test by tapping the base of the loaf, a hollow sound means it is cooked.
- NOTES : This fragrant bread is best served while still slightly hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 6 servings | |
| Calories 446 | |
| Calories from Fat 254 | 57% |
| Total Fat 28.47g | 36% |
| Saturated Fat 4.62g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 542mg | 23% |
| Potassium 110mg | 3% |
| Total Carbs 40.86g | 11% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.53g | 1% |
| Protein 8.06g | 13% |
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