Black Olive Bread

Instructions

Mix the yeast, flour, water, salt, garlic powder and olive oil together in a mixing bowl and leave for 15 minutes to activate the yeast.

Fold in the chopped olives, knead the dough for 5 to 10 minutes on a clean work surface dusted with flour and then transfer the dough to an oiled bowl. Cover with clingfilm and leave in a warm area for an hour.

Knead the dough down, place on a baking tray lined with baking paper, shape the dough into a loaf and leave to rise for 60 minutes.

Preheat the oven to 200C, place a baking tray on the bottom rack, dust the loaf with flour, use a knife to make shallow cuts to the dough and place in the oven. Add 120ml of water to the empty baking tray on the bottom rack and bake for 30 minutes.