Garlic & black olive sharing bread
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Garlic & black olive sharing bread

By Melissa Thompson – Journalist and food writer

Gather friends round for a feast and serve this tear ‘n’ share bread flavoured with garlic and black olives. It can be made up to three days ahead

  • Prep:15 mins
    Cook:50 mins
    plus 1 hr 30 mins proving
  • More effort

Nutrition per serving

  • kcal 556
  • fat 25g
  • saturates 14g
  • carbs 67g
  • sugars 0g
  • fibre 3g
  • protein 13g
  • salt 3.1g

Ingredients

  • 300ml whole milk
  • 140g unsalted butter, cut into cubes
  • 2 tsp caster sugar
  • 4 garlic cloves, crushed
  • 500g strong white bread flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • 1 tbsp parsley, finely chopped
  • 140g black olives, pitted and finely chopped (Kalamata work well)
  • vegetable oil, for proving

Method

  1. Warm 80ml of the milk in a small pan over a low heat or in the microwave and add 1 tbsp sea salt. Stir to dissolve and set aside to cool.

  2. Meanwhile, melt half the butter in 200ml of the milk in a saucepan set over a medium heat, along with the sugar and half the garlic. Leave to cool until lukewarm.

  3. Tip the flour and yeast into the large bowl of a stand mixer and mix together using the dough hook attachment. Gradually work in the melted butter and milk mixture. Once the dough begins to come together, add the salted milk, parsley and half the olives. Keep mixing for 6 mins using the dough hook, or turn out onto a lightly floured surface and knead by hand for 10 mins.

  4. Oil the bowl, add the dough, then rub oil over the top. Cover with a tea towel and leave in a warm place for at least 1 hr or until doubled in size.

  5. Meanwhile, heat the remaining butter in a small saucepan over a low heat, and add the remaining crushed garlic and remaining olives. Warm the garlic and olives through for a few minutes, then leave to cool.

  6. Once the dough has risen, turn it out onto a lightly floured work surface and gently punch it back. Divide it into seven pieces, between 130-140g each, and roll them into tight balls, tucking the edges underneath so the balls are perfectly smooth with the seams on the underside. Arrange in a 20-23cm round cake tin lined with baking parchment, ensuring the dough balls are equally spaced around the edge with one in the middle. Cover with a tea towel and leave to rise until roughly doubled in size again, about 20-30 mins.

  7. Heat the oven to 200C/180C fan/gas 6. Brush the dough with the garlic butter, avoiding the olives. Bake in the oven for 30-35 mins until golden brown on top and cooked through. Pour over the remaining garlic butter along with the olives. Will keep for up to three days in an airtight container.

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