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A Mediterranean Feast Loaf – Perfect for Summer

One of my most favourite breads and one my mum used to make when we were kids is a Mediterranean Feast. It’s made using a basic white dough or any basic dough you are comfortable with and adding sun-dried tomatoes, olives and garlic. It’s great a centre piece, a light lunch in it’s own right or to go with Ratatouille.
Here’s the recipe, feel free to adapt it to suit your taste.

  • 500g organic white flour
  • 15g dried active yeast
  • 10g salt
  • 275ml water
  • 50ml olive oil
  • 3 cloves of roughly chopped garlic
  • 170g green Greek olives, chopped and pitted
  • 60g sun-dried tomatoes (soaked in oil are best)
  1. Add the flour, yeast and salt to a bowl and mix through with your hands
  2. Create a well in the middle of your dry mixture and pour in the water and oil then mix well with your hands until the mixture forms a ball
  3. Pour the dough onto your surface and knead really well with your hands for 10/15 minutes
  4. Place the kneaded dough back into the bowl and leave to prove for an hour – your dough should double in size
  5. Prepare your olives, garlic and tomatoes by chopping them roughly
  6. Remove your dough from the bowl and knock it back (just a short knead)
  7. Add the olives, tomatoes and garlic into the centre of the dough and knead for five minutes until well mixed through, your dough will be wetter now – don’t panic, this will happen. If needs
  8. be, add a small amount of flour
  9. Shape your dough to fit your desired tin
  10. Place the dough in a well oiled tin and cover for the 30 minute second prove
  11. Preheat your oven to 220 degrees
  12. Pop the tin in the oven for 30 minutes, dropping the heat down to 200 degrees after the first ten minutes.
  13. Take your loaf our of the oven and tip it out of the tin, knock on the bottom of the loaf and if it sounds hollow, then it’s done.
  14. Enjoy!
Just tasted our first One Mile Bakery Paulton loaf, very fresh, thank you Becky!
Nick Lake
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