This is such great recipe from Paul Hollywood that I just have to share it with you. It makes fluffy, light, deliciously tasty olive bread. Perfect for sandwiches, in salads or just to eat on its own.
You really need a free-standing mixer to be able to make this as the dough is so sticky and flowing that I think kneading it would be a complete nightmare. That said, even if you don’t have one, this bread really is that good that I’d say it’s worth giving it a try anyway.
If you do have a free-standing mixer, there’s really not much to be done with this recipe. A great example of minimum effort and maximum return. The machine does all of the kneading for you. You leave the dough to rise for about an hour until it has tripled in size. The only challenge comes in the form of shaping the dough. It’s seriously sticky and stretchy and, if you don’t have enough flour to hand, you end up covered in dough with your hands stuck together!
If you do have enough flour to hand though, you’ll be in a much better position, though you’ll still end up in a bit of a mess…well, I do anyway! It is totally worth it though. In the original recipe you make dough sticks by stretching the dough into a rectangle then cutting it into slices. I tend to just make rolls though as they’re easier to make sandwiches with. An easier option altogether would be to just make one giant foccacia esque loaf which you cut up afterwards, thus avoiding the sticky mess situation completely!
Adapted from Paul Hollywood’s recipe
Makes 15 sticks or about 6 rolls depending on size
500g strong white bread flour
1 teaspoon salt
10g instant yeast
400ml tepid water
2 tablespoons olive oil
340g pitted green olives
1. In the bowl of a mixer fitted with a dough hook, add the flour, salt, and yeast, adding the yeast and salt to separate sides of the bowl as they don’t get on well. Add three-quarters of the water and begin mixing on a slow speed.
2. As the dough starts to comes together, gradually add the rest of the water. Increase the speed to medium and mix for a further 8 minutes. The dough should now be smooth and very stretchy but also slightly sticky when touched.
3. Add the olive oil and mix for a further 2 minutes, then add the olives and mix until well distributed. (You may find they don’t stick into the dough very well. Don’t worry if this is the case – I just stuck any stray ones back into the rolls/sticks after the rising process below).
4. Turn the dough out into an oiled bowl, cover and leave until it has tripled in size (about an hour).
5. Line 2 baking trays with baking parchment.
6. Flour your work surface heavily and carefully tip your dough out of the container. Don’t knock it back – you want to keep as much air inside as possible. Instead, gently stretch the dough into a rectangle and cut into 15 strips.
7. Stretch each strip out until it’s about 20-25cm long and then lay on the prepared trays, spacing them apart to allow them to grow a little. Cover the trays (Paul Hollywood suggests using big plastic bags) and leave the sticks to prove for a further 30 minutes.
8. Preheat the oven to 220°c/200°c/425°f/Gas 7.
9. Bake for 10-15 minutes until lightly browned. Leave to cool on a wire rack. Best eaten immediately, but they are almost as good the next day too.