OLIVE POT BREAD

The dough with olive filling is rolled up like a Swiss roll, halved then arranged in a spiral with the filling facing up. Delicious and attractive!

MAKES 1 LARGE POT BREAD PREPARATION: 40 MIN RISING: ABOUT 1 HOUR COOKING: ABOUT 1 HOUR

DOUGH 1,5 litres (6c) white bread flour 5ml (1t) salt 10ml (2t) sugar 15ml (1T) instant yeast 45-60ml (3-4T) olive oil about 500ml (2c) lukewarm water FILLING 125ml (½c) each black and green olives, pitted and chopped 3 garlic cloves, crushed 3 sprigs each rosemary and thyme, leaves removed and chopped 30ml (2T) olive oil 250ml (1c) grated pecorino cheese

1 Dough Mix the flour, salt, sugar and yeast and make a well in the middle. Mix the oil and water and pour into the well. Mix through and knead well for about 10 minutes or until smooth and elastic. Cover the dough and allow to rise until it’s doubled in volume. 2 Roll out into a 1cm thick

rectangle. 3 Filling Mix all the ingredients except the cheese. Spread over the dough rectangle. Sprinkle the cheese over. Roll up like a Swiss roll then cut in half lengthways. 4 Roll one half into a spiral with the cut side facing up. Continue the spiral by adding the other half. Transfer to a well-greased cast-iron pot. Allow to rise until it’s doubled in volume. Cover with a lid. 5 Put the pot on a stand over moderate coals, arrange a few coals on the lid and bake for about an hour or until done. Cooking time will depend on the heat of the fire. Alternatively, bake in the oven at 190°C for about an hour. 6 Serve with the braaied fish and/or seafood antipasto (see the recipe on page 29).