Go the distance
21 May 2020
Beetroot Risotto Recipe
28 May 2020
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Tapenade (makes enough for two Tear n’ Share breads):
- 150g black olives
- 10 sundried tomatoes
- 50g capers
- 1 tin anchovies
- 1tbsp ground almonds
- 1 clove garlic
- Small handful basil leaves
Dough:
- 500g strong bread flour
- 1 sachet of fast acting yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbs olive oil
Plus:
- Handful green olives
Step 1
Place the black olives, sundried tomatoes, capers, anchovies, ground almond, garlic, and basil leaves in a food processor
Step 2
Blend the ingredients to create a coarse paste.
Step 3
In a large bowl, combine the flour, yeast, sugar, and salt with 350ml tepid water. Mix to create a soft (but not sticky) dough. Chef’s tip – if the dough is dry, add water, or if it is sticky, add a little flour.
Step 4
Knead the dough on a floured surface for 10 minutes until it is springy
Step 5
Place the dough in a floured bowl, cover with cling film and leave in a warm place for approx. 1 hr to rise
Step 6
Once the dough has doubled in size, knock it back
Step 7
Roll the dough into a rectangle approx. 40cm by 25cm
Step 8
Spread half the tapenade over the dough and then scatter the chopped green olives
Step 9
Roll the dough from the short side
Step 10
Cut into approx. 7 sections and place cut side up in a greased 20cm cake tin
Step 11
Leave the bread to rise in a 40C oven for approx. 30 minutes
Step 12
Bake at 220c for 25 minutes
Step 13
Enjoy
