Branch out with olive bread

YOU just can’t beat the smell, taste and satisfaction gained from home baked bread.

I sometimes go through compulsive phases of baking bread, especially when I discovered the delights of including tasty additions - like this recipe with olives.

Why not take time out during lockdown and give it a try yourself?

This recipe makes three rounded loaves.

Ingredients:

500g strong white or wholemeal flour

1 sachet of easy blend dried yeast 1 tsp salt 1 pinch of sugar 300ml lukewarm water 250g Swiss chard or kale chopped

100g mixed olives, stoned and chopped 2 tbsp olive oil You will need two baking sheets, greased.

Method:

Sift the flour into your largest bowl and make a hollow in the middle.

Place the yeast, salt and sugar in the hollow, then add the water.

Knead the mixture to a smooth, silky dough.

Cover with a flour-dusted tea towel for about an hour or until doubled in size.

Remove the dough from the bowl onto a lightly dusted board and knead in the olives and kale or chard.

Divide the dough into thirds and form into rounded shapes.

Place onto the greased baking sheet.

Once again cover with the flour dusted tea towel and leave to rise for approximately 1 hour.

Brush the loaves with oil and bake in a preheated oven set at 220°C for 20-25mins.

Remove from the oven and embrace the wonderful smell!

Show off and enjoy!

● Lesley is studying nutrition & health at Edge Hill University, she and husband Roberto own Roberto’s Italian on Southport’s Ocean Plaza.

For more of her recipes go to: Twitter: @LYatesNutrition and Roberto’s: Facebook.com/ robertossouthport