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

1. Place the saffron strands in a bowl and add 250ml (9floz) warm water and leave for 20 minutes. Strain, reserving the liquid.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

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