Italian Bread and Biscuits Recipes - Saffron and Olive Bread (Pane con Zafferano e Olive) Recipe

Ingredients

• 450 g/4 cups strong plain (bread) flour

• 5 ml/1 tsp salt

• 5 ml/1 tsp chopped fresh thyme

• Large pinch of saffron powder

• 15 g/1 tbsp fresh yeast

• 5 ml/1 tsp caster (superfine) sugar

• 45 ml/3 tbsp olive oil

• 45 ml/3 tbsp black olives, pitted and chopped

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Method:

1. Blend the flour, salt and thyme in a bowl and set in a warm place. Add the saffron to 30 ml/2 tbsp hot water.

2. Cream the yeast with the sugar and stir in 120 ml/4 fl oz/1/2 cup warm water. Allow to stand for 10 minutes.

3. Add the yeast, saffron water and olive oil to the flour and mix to a soft dough. Knead for 2 minutes and cover the bowl with Clingfilm (plastic wrap).

4. Leave in a warm place for 1 hour until the dough has doubled in volume. Turn out on to a floured board and add the olives.

5. Knead for 2 minutes. Place in a loaf tin or 2 clean, well-oiled terracotta flower pots and set aside for 30 minutes.

6. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 30 minutes. Turn out and cool on a wire rack before serving.