1 oz green or black olives (or a mixture), stoned and halved or chopped
sea salt for sprinkling on top
How to make it
Preheat oven to 450F.
Place flours, yeast, salt and sugar in a large bowl and make a well in the center.
Pour in the water and mix to a soft dough.
Knead for 5 minutes on a floured surface until smooth.
Place in lightly oiled bowl covered with cling film and leave for 30 minutes until the dough has doubled in size and springs back when gently pressed with a finger.
Meanwhile, heat the oil in a frying pan and fry the onion for 4 - 5 minutes, on a medium heat, until softened but not browned.
After the bread has risen add the onion and olives into the bread, along with any oil in the pan and knead until it is evenly mixed through.
Shape the bread into a round shape and flatten gently.
Place on a lightly greased baking sheet, cover and leave to rise for 10 minutes. Sprinkle with a little sea salt.
Bake for 30 - 40 minutes until the base makes a hollow sound when lifted from the tray and gently tapped.
Allow to cool.
Cut or tear into 4 - 6 pieces to serve.
The basic bread works equally well with a variety of other fillings. Try kneading in dates and walnuts, zuchinni lightly fried, and grated hard cheese.
Enjoy the bread filled with Italian ham, sunblushed tomatoes, mozzarella cheese, hoummous, pesto, roasted peppers.
Makes one loaf.
Strong white plain flour: Strong white plain flour is processed to remove all the bran and wheat germ from the wheat grain and all that remains is the white starchy part of the grain. It has a higher proportion of a type of protein than white plain four. This protein forms gluten when mixed with water, gluten gives bread its characteristic texture.
Uses: Strong white plain flour is used for bread making, to give bread its distinctive flavour and texture.