Olive bread swirls

These swirls of bread dough are stuffed with a black tapenade paste that is then topped with green olives. Tasty on their own but also delicious with soup, stews and with your favourite cheese. Makes: approximately 30 Preparation: 25 minutes plus rising 1 hour 20 minutes Cooking: 20 minutes

INGREDIENTS

7g sachet easy-blend dried yeast 500g strong white flour, plus extra for rolling 1 tsp salt 1 tbsp extra-virgin olive oil

For the filling:

Small bunch of basil – leaves only 2 tbsp extra virgin olive oil 170g pitted black olives 1 garlic clove, crushed 50g pitted green olives 1 tbsp extra virgin olive oil — for glazing

METHOD

Mix 100ml warm water with the yeast. Leave for 5 minutes or until you can see bubbles start to form at the surface of the mixture.

In a large bowl, mix the flour, salt, yeast mixture, a tablespoon of olive oil and 200ml warm water, to make a soft dough.

Knead with the dough hook in a food processor or mixer for 5 mins.

Return the dough to the cleaned out mixing bowl, then cover the bowl with oiled cling film.

Leave to rise for about an hour in a warm place or until doubled in size.

Meanwhile, make the filling. Place the basil, 2 tablespoons of olive oil, black olives and garlic in a food processor and whizz to a rough paste.

Preheat the oven to 220°C (200°C fan).

Line a shallow baking tray with non-stick paper.

Knock back the dough by pushing out the air. Divide the dough in half and lightly dust the work surface with flour.

Using a rolling pin, shape the dough into a rectangle roughly 40cm x 15 cm. Spread the olive paste all over and sprinkle with the whole green olives.

Roll up the dough like a Swiss roll along the long side.

Cut the dough into slices, then carefully place each one into the tin on their sides. Lightly brush all over with the remaining olive oil.

Leave to rise for 20 minutes or until slightly puffed up.

Cook for 20 minutes until golden, then leave to cool on a rack.