Mediterranean Loaf
A rustic and hearty bread infused with Mediterranean herbs, olives, and sun-dried tomatoes.
Ingredients
- Good pinch of saffron strands
- 500g (1lb 2oz) strong white flour
- 5ml (1tsp) caster sugar
- 1 sachet easy blend dried yeast
- 30ml (2tbsp) garlic infused olive oil
- 100g (4oz) black olives, halved
- 50g (2oz) sundried tomatoes, sliced
- 15ml (1tbsp) fresh chopped rosemary
- garlic oil, for brushing
- rosemary sprigs
- Malden® salt
Tools
- kMix Stand Mixer
Method
- Place the saffron strands in a bowl and add 250ml (9floz) warm water and leave for 20 minutes. Strain, reserving the liquid.
- Sift the flour and salt into the bowl. Add the sugar, yeast, oil and warm, coloured water, fit the dough hook and knead at speed 1 for 1 1/2 minutes to form a dough. Then knead on speed 2 for 3 minutes.
- Remove the bowl. Cover with a lightly oiled sheet of clear - film and leave in a warm place for about 1 hour, until dough is well risen and doubled in size.
- Fit bowl and dough hook and knead on speed 2 for 1 minute. Add the olives, sundried tomatoes and chopped rosemary and knead on Speed min for 1 minute.
- Remove the dough from the bowl and knead in any loose ingredients and then shape into a round. Place on a lightly oiled baking sheet. Brush with garlic oil, push in a few rosemary sprigs and scatter over salt. Store in a warm place for about 40-50 minutes, until well risen and doubled in size.
- Preheat the oven to 220°C, 425°F, Gas Mark 7. Bake the bread for 30-40 minutes.
The loaf is cooked when you tap the base with your knuckle and it sounds hollow. Cool on a wire rack.