Olive bread

INGREDIENTS
1 tbsp dry yeast
1 tbsp caster sugar
1 cup warm water
3 cups plain flour
1/4 cup olive oil
1 tsp salt
Handful of sliced black kalamatta olives

METHOD
In a large bowl, combine the yeast, sugar and warm water. Whisk and set aside until frothy.

In a second large bowl, combine the flour and salt. Make a well in the centre of the flour and add in the yeast mixture and the olive oil. Combine with a spatula, then transfer to a flat surface and knead until the mixture is smooth (5 - 6 minutes).

In a clean bowl, add a little olive oil and coat the dough. Cover with a tea towel and set aside to rise until the dough doubles in size (about 1 hour).

Remove the dough to a lightly floured surface. Punch the air out of the dough and roll to a rectangle roughly 40cm x 30cm.  Sprinkle the surface with the sliced olives leaving a 2cm clear edge with no olives.  From the long side, roll the dough (like a swiss roll of olives. fold the short edges under. to seal the olives in. Place the dough on a baking tray covered with baking paper.  With a sharp knife make 3 or 4 diagonal slices into the surface of the dough. Cover with a tea towel and set aside to rise again (about 20 - 30 mins).

Pre-heat the oven to 190C (170C fan-forced).

Lightly dust the top of the dough with flour and bake for 25 minutes until golden brown.

Crunchy sesame topped banana cake

• 
  INGREDIENTS
• 250g caster sugar
• 250g self-raising flour
• 2 tbsp sesame seeds
• 1 tbsp butter, chopped into small pieces
  
• 2 eggs
  
• 2 egg whites
• 3 bananas
  
  , mashed
• 150ml olive oil
  
• 100ml milk
  
• 1 tsp cinnamon
  
• 1 tsp baking powder

METHOD

1. Heat the oven to 180C (160C fan forced)

2. Spray the inside of a 20 - 25 cm diameter silicon cake 'tin' with oil. 

3. For the sticky topping combine the sesame seeds with 2 tbsp of sugar, 2 tbsp of flour and the butter. With your fingers, rub together until you have sticky crumbs.

4. In a large bowl, mix together the mashed banana, oil and milk until well combined. This is the 'wet mix'.

5. In another large bowl combine the remaining sugar, flour, cinnamon and baking powder. This is the 'dry mix'.

6. In a small bowl, whisk the egg whites until slightly stiff. 

7. Add the wet mix to the dry mix and stir until you have a smooth mixture.  Then, with a spatula gently fold in the egg whites. Pour the mixture into the prepared tin. Scatter the crumb over the top  and bake for 1 hr, until a toothpick stuck in to the middle comes out clean. 

8. Cool on a wire rack.