baking & roasting

Olive breadServes 12Ingredients:250 g flour1 1 /2 sachets (10 g) of dried yeast150 ml white wine50 ml olive oil100 g ham, finely diced100 g pecorino cheese, grated4 eggs1 tsp dried marjoram1/2–1 tsp salt100 g chopped walnuts100 g black olives,roughly choppedMethod:1. Mix the flour, yeast, wine and oil, and knead to asmooth dough. Set aside for 1 hour to prove.2. Combine the ham, cheese, eggs, marjoram, salt andwalnuts, and knead into the dough. Finally knead inthe olives.3. Transfer the soft dough into a 32 cm long loaf tin,and prove in the oven at 50°C for 60 minutes, thenbake.Setting: Fan plus ConventionalTemperature: 160–180°C 170–190°CShelf level: 1 1Duration: 65–75 minutes 65–75 minutesAutomatic ➔ National dishes ➔ Greek ➔ Olive breadTomato and olive bread sticksMakes 15Ingredients:125 g sun-dried tomatoes in oil100 g black olives250 g flour250 wholemeal flour3 tsp baking powder1 tsp salt50 g soft butter300 g full fat yoghurtTo glaze:3–4 tbsp milkMethod:1. Drain the tomatoes well. Dice these and the olivesfinely.2. Knead together the flours, baking powder, salt,butter and yoghurt to a smooth dough. Then kneadin the tomatoes and olives.3. Shape 15 bread sticks from the dough, approx.12 cm long x 3 cm wide.4. Place on the baking tray, brush over with milk, andbake until golden.Setting: Fan plus ConventionalTemperature: 170–190°C 180–200°CShelf level: 1 and 3 2Duration: 25–30 minutes 20–25 minutesper tray+ pre-heatingAutomatic ➔ Baked goods ➔ Bread ➔ Baguette98