1. Darren’s Olive Bread Swirls
Skill level: Moderate
Makes: 12 servings
Preparation: 1 hr 45 mins
Cooking time: 20 – 25 mins
Suitable for vegetarians as the anchovies are
optional!
Ingredients
500g strong white flour, plus extra for rolling
1 tsp salt, 7g sachet easy-blend dried yeast
6 tbsp extra virgin olive oil, plus a little for
brushing
Small bunch of basil, 170g Fragata pitted black
olives
1 crushed garlic clove, 4 tinned anchovies
(optional)
50g Fragata Pitted Green Olives
1. Mix the flour, salt, yeast, 1 tbsp olive oil and 300ml warm water, to make a soft dough. Knead for
10 mins. Put the dough back in the cleaned out mixing bowl, cover the bowl with oiled cling film.
Leave to rise for an hour in a warm place until doubled in size.
2. Now for the filling. Discard any tough basil stalks and put in a mini food processor or hand
blender beaker with the black olives. Add 4 tbsp olive oil, garlic and anchovies and whizz to a
rough paste.
3. Heat oven to 220C/200C fan/gas 7. Line a baking tin with non-stick paper. On a floured worktop,
roll out the dough to a rectangle roughly 30 x 40cm. Spread the olive paste all over and arrange
the whole green olives in a line down one of the short edges. Roll up the dough like a Swiss roll,
starting at the short olive-encrusted end to make a sausage shape.
4. Cut into 12 slices, lift each one into the tin to make 4 rows of 3 swirl shapes. Brush with olive oil.
Loosely cover with cling film, leave to rise for 20 mins until slightly puffed up and filling the tin.
Cook for 20-25 mins until golden and serve.