Inspired by foodie mecca San Francisco, try this recipe from season 2 of Paul Hollywood's City Bakes.
Oil a large bowl.
Place the flour into the bowl of a stand mixer fitted with a dough hook. Add the salt to one side and the yeast to the other. Add the olive oil and ¾ of the water. Begin mixing at a slow speed. As the dough begins to come together slowly add the remaining water.
Increase the speed to medium and mix for 6-8 minutes. The dough should be wet and elastic.
Place the dough into the oiled bowl. Cover and leave to rise until tripled in size. This will take 2-4 hours.
Dust 2 oblong banneton proving baskets with lots of fine semolina.
Take the risen dough and add the olives. Knead the dough so the olives are distributed throughout. Tip onto a work surface dusted with flour and divide into 2. Roll one piece into a large rectangle, sprinkle over half the cheese. With the long side facing you fold each end into the middle then roll like a Swiss roll so you have a smooth top and a seam along the base. Place into one of the prepared baskets seam on the top. Repeat with the other piece of dough. Leave to prove until the bread has risen to the top of the basket.
Heat your oven to 220c and dust 2 baking trays with semolina.
When the loaves have risen, turn each of the banneton baskets upside down, one onto each of the baking trays. The dough should come out of the basket and you should have a loaf shape of dough on each baking tray. Bake for 30-35minutes until the loaves have a good colour and a crisp crust.
Leave to cool on the baking tray for 5 minutes then finish cooling on a wire rack.
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