Anyhow, this recipes is actually great and I will replicate it. The bread is definitely firmer but this works well since the inside is all olives and tomato and so quite moist.
- 500g strong white bread flour
- 1 tbs sugar
- 1/2 tbs salt
- Small knob of butter
- 1 sachet of fast action dried yeast
- 300ml warmish water
- 1 tbs milk
- A tub of olives - there happened to be a food festival on this weekend so I got mine there, however, any deli will have them. I went for a mix of basil-y olives, sun dried tomato olives and sun dried tomatoes (cut up).
Add the flour, sugar, salt and butter together. Normal people put the yeast in at this stage too, but I did not do so today.
Gradually add the water, stirring it in with a knife until it turns into a dough. Now add the milk and do the same.
Take the dough out and knead it like mad on a floured board - you always need more flour than you think and the dough should end up firm but not sticky.
Put it back in the bowl and cover with cling film.
I left it for 50 minutes without the yeast by mistake. After this I kneaded it in and left it for an hour.
At this point remove it from the bowl, knead a little then roll it out with a rolling pin. Pop the olives and sun dried tomato on decoratively. Fold both sides over the olives in the middle. Spread a little of the oil from the tub (and some from any sun dried tomato paste you might have in the fridge) on the bread. Leave to prove (rise) for another 15 minutes.
Cook for 20 minutes at 180 degrees.