Olive and Oregano Rustic Loaf

Method

Make it happen

1. 01

   Mix flour, yeast, salt, water and oil, kneading 8–10 minutes to make elastic dough. Fold in olives and oregano at the end.

2. 02

   Cover and prove 60–90 minutes until doubled. Shape into a round, place on a lined baking tray and let rise another 35–45 minutes.

3. 03

   Heat oven to 200°C fan. Dust loaf lightly with flour and cut a shallow cross into the top.

4. 04

   Bake 30–35 minutes until crust is golden and the bottom sounds hollow. Cool fully before cutting.