Olive And Anchovy Bread

Olive And Anchovy Bread

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Servings: 1 loaf
Calories: 2832


  • 1 oz fresh yeast
  • 15 floz hand hot water
  • 1 vitamin C tablet crushed
  • 1 1/2 lb strong white flour
  • 4 oz black olives stoned and roughly chopped
  • 1/2 oz anchovy fillets finely chopped
  • 1 tsp semolina
  • 1 tbsp olive oil
  • 3 sprigs fresh rosemary


  • Blend the yeast, water and vitamin C tablet.
  • Sift the flour into a warmed bowl. Add the olives and chopped anchovies and stir thoroughly. Make a well in the centre. Add the oil and yeast mixture and mix to a dough.
  • Turn out on to a floured surface and knead until smooth and elastic ¢â‚¬â€� about 10 minutes. Shape into a round.
  • Cover with oiled non PVC film and leave in a warm, draught free place until doubled in size ¢â‚¬â€� 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.
  • Bake at Mark 8 (230°C) 450°F for 40 minutes until well browned. Cover with foil if browning too quickly.
Calories: 2832 kcal
Carbohydrates: 532 g
Protein: 77 g
Fat: 39g
Saturated Fat: 6 g
Cholesterol: 9 mg
Sodium: 1824 mg
Potassium: 1012 mg
Fiber: 25 g
Sugar: 2 g
Vitamin A: 462 IU
Vitamin C: 1 mg
Calcium: 205 mg
Iron: 34 mg
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