MEDITERRANEAN NUT BREAD

Prep time 1 hour 40 mins Cooking time 30 mins Makes 1 large loaf or 20 rolls 600g strong white flour, plus regular flour to work the dough 8½g dried yeast 1 tsp sugar 4 tbsp olive oil, plus extra for brushing 1 tsp sea salt 150g pitted black olives, chopped 50g pine nuts, chopped 2 green chillies, finely chopped 2-3 tbsp sesame seeds Place the flour in a bowl and make a depression in the centre. Dissolve yeast and sugar in 100ml lukewarm water and pour into the depression. Stir in some flour from the edge to make a thin paste, then cover and leave in a warm place for 15 minutes. Add 200ml lukewarm water, oil, and salt and knead the whole dough using a dough hook on a hand mixer for 5-6 minutes until glossy and elastic. Add more flour or water if needed. Cover and leave in a warm place for 45 minutes to rise. Mix together olives, nuts and chillies. Line a baking tray with grease-proof paper. Divide the dough into 20 pieces. Roll each piece out over a little flour to form an oval, brush with oil and sprinkle with some of the nut mix. Roll them all up and place together, touching, on the baking tray to form a large circle. Cover and leave for 15 minutes and preheat the oven to 200°C. Brush the bread with oil, scatter sesame seeds on top, and bake for 30 minutes. Remove and cool before serving.