Great British Bake Off | 5 Bread Week Recipes

Olive Bread Swirls

These little buns are ideal for lunch, or as a side to a pasta dish or a salad. They’re full of flavour and have a lovely doughy texture, plus they’re pretty easy to make!

Ingredients
500g strong white flour, plus extra for rolling
1 tsp salt
7g sachet easy-blend dried yeast
6 tbsp extra-virgin olive oil, plus a little for brushing
Small bunch of basil
170g pitted black olives
1 garlic clove, crushed
4 tinned anchovies (optional)
50g pitted green olives

Method
1. In a large bowl, mix the flour, salt, yeast, 1 tbsp olive oil and 300ml warm water, to make a soft dough
2. Knead by hand for 10 mins, or with the dough hook in a food processor or mixer for 5 mins
3. Put the dough back in the cleaned out mixing bowl, then cover the bowl with oiled cling film
4. Leave to rise for an hour in a warm place, until doubled in size
5. To make the filling: removing the tough stalks, blitz the basil in a food processor or with a hand blender with the black olives. Add 4 tbsp olive oil, garlic and anchovies (if you want), and make a rough paste
6. Heat oven to 220°C / 200°C fan / gas mark 7. Line a shallow baking tin about 30 x 20cm with non-stick paper
7. On a floured worktop, roll out the dough to a rectangle roughly 30 x 40cm. Spread the olive paste all over and arrange the whole green olives in a line down one of the short edges
8. Roll up the dough like a Swiss roll, starting at the short olive-encrusted end to make a sausage shape
9. Cut the dough into 12 slices, then carefully lift each one into the tin, to make 4 rows of 3 swirl shapes
10. Lightly brush all over with the remaining olive oil. Loosely cover with cling film, then leave to rise for 20 mins or so, until slightly puffed up and filling the tin
11. Cook for 20-25 minutes until golden, then leave to cool in the tin.

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