Olive and Rosemary Loaf

Here is a spin on one of our most popular bread mixes! The flavours will make you want to head to the Mediterranean this spring!

INGREDIENTS:

• 500 grams Crusty White Bread Mix
• 2 tsp SNK Gold Standard Yeast
• 300ml Water
• 2 tsp Olive Oil
• 1 cup Sliced Black Olives
• 2 tbsp Fresh Rosemary
• Semolina to dust (optional)

METHOD:

1. Place the bread mix, yeast, oil and 2/3 of the water into the mixer bowl and mix with dough hook on medium- low for about 2 minutes until incorporated.
   
2. Let the dough rest, (covered in a tea towel) for 30 minutes and then add the olives and rosemary and mix again with the dough hook for another 5 minutes. 
3. Let the dough rest for 1 to 1.5 hours until doubled in size. 
4. Knock back the dough and shape into an oval and dust in semolina for an extra crunch. Place dough into an oiled bread tin. Allow the dough to rise for another hour. 
5. Pre-heat oven to 200 °C and bake the dough for 30 minutes. Insert a skewer to see if the dough is cooked- if it comes out clean the bread is ready. 
6. Allow to cool before slicing.