This olive & garlic bread is a foccacia based bread roll, and is ideal for a mediteranean style meal, or simply for dipping on olive oil.
What you'll need
2 gloves garlic
3 tsp Sugar
1650gms Plain flour
480gms Kalamata Olives
150gms Extra flour3 tsp Sea sal
What to do
Roughly chop the olives and finely chop/crush the garlic.
Combine yeast, sugar and 3 cups of luke warm water. Rest in a warm area until it becomes frothy.
Combine flour, sea salt, chopped olives & thyme in a bowl, make a well in the center and then pour in the yeast mixture, add 2 tbsps oil and mix to a firm dough.
Knead the dough on a lightly floured surface.
Vigorously knead the dough until it is soft and silky (add more flour if too wet) coat the dough in oil and let it stand in a bowl for 2 hrs in a warm area( or until it has risen to twice it's size).
Cut the dough into 160 gm (6 oz) pieces and shape into small bread rolls, place on an oiled tray and stand in a warm area for 30 minutes.Bake the bread for 30 minutes on 180*c (350 F) or until golden brown and sounds hollow when tapped