1 oz (25 g) fresh yeast
15 fl oz (450 ml) hand hot water
1 x (75 mg) vitamin C tablet, crushed
1 1/2 lb (700 g) strong white flour
4 oz (125 g) black olives, stoned and roughly chopped
2 tbsps fresh chopped rosemary
1 tbsp olive oil
1 tsp semolina
3 sprigs fresh rosemary
15 fl oz (450 ml) hand hot water
1 x (75 mg) vitamin C tablet, crushed
1 1/2 lb (700 g) strong white flour
4 oz (125 g) black olives, stoned and roughly chopped
2 tbsps fresh chopped rosemary
1 tbsp olive oil
1 tsp semolina
3 sprigs fresh rosemary
method
1. Blend the yeast, water and vitamin C tablet. Sift the flour into a warmed bowl. Add the olives and chopped rosemary and stir thoroughly. Make a well in the centre.
2. Add the oil and yeast mixture and mix to a dough. Turn out on to a floured surface and knead until smooth and elastic — about 10 minutes. Shape into a round.
3. Cover with oiled polythene and leave in a warm, draught free place until doubled in size — about 50 minutes. Remove polythene, brush with milk and sprinkle with semolina. Slash 3 times and lay a sprig of fresh rosemary in each cut.
4. Bake at Mark 8 (230°C) 450°F for 40 minutes until well browned. Cover with foil if browning too quickly.
2. Add the oil and yeast mixture and mix to a dough. Turn out on to a floured surface and knead until smooth and elastic — about 10 minutes. Shape into a round.
3. Cover with oiled polythene and leave in a warm, draught free place until doubled in size — about 50 minutes. Remove polythene, brush with milk and sprinkle with semolina. Slash 3 times and lay a sprig of fresh rosemary in each cut.
4. Bake at Mark 8 (230°C) 450°F for 40 minutes until well browned. Cover with foil if browning too quickly.
serving amount
makes 1 large loaf
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