Name: Olive bread swirls
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 50 min
Yield: Makes 12
Cuisine: Mediterranean
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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Olive bread swirls

Olive bread swirls

Xanthe Clay

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Makes 12

More effort

Prep: 20 mins - 25 mins

Cook: 20 mins - 25 mins

Plus rising

A star rating of 4.7 out of 5.36 ratingsRate

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These delicious savoury rolls make an excellent side dish for a lunch party

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal258
fat10g
saturates1g
carbs38g
sugars1g
fibre3g
protein6g
salt1.05g

low

Method

step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

GETTING TO THE PARTY

Make the bread swirls up to 24 hours ahead and store at room temperature, or make up to two months ahead and freeze in a plastic freezer bag. Defrost before serving. Transport them, in the tin, covered with cling film. Warm for 10 mins in a 200C/180C fan/gas 6 oven.

Recipe from Good Food magazine, June 2009

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A star rating of 4.7 out of 5.36 ratings

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