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.