- 500g Loprofin bread mix
- 1 yeast sachet
- 425ml water
- 1 ½ cloves of garlic (peeled and sliced)
- ¼ teaspoon table salt
- 2 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 medium red onion (peeled and cut into small wedges)
- 10-15 stoned black olives
- Small sprigs of rosemary
- Maldon salt and olive oil for top
- Olive oil
- Pre heat oven to 180°c.
- Tip the bread mix into a bowl, stir in the yeast included in the pack.
- Place the water, garlic, table salt and two tablespoons of olive oil into a blender jug and blend until smooth.
- Sprinkle the oregano over the bread and yeast mix then work in the water / oil mixture.
- Using a hand mixer beat to a smooth dough which will be more batter like that of standard bread dough.
- Cover the bowl and leave to prove until not quite double.
- When ready, lightly mix the dough and transfer to a 25cm spring form tin lined with baking paper.
- Dip your thumb into some cold water and press it into the dough right down to the bottom of the tin about 3cm from the edge of the tin ( the water will prevent your thumb sticking in the dough).
- Repeat this at 5cm intervals around the tin then do the same making an inner ring in the dough.
- Liberally sprinkle the surface of the dough with olive oil and rub over with your fingers. Go back to the first depression and press an olive into it.
- Press an onion wedge into the second and a rosemary spring into the third.
- Repeat this all the way over the loaf, sprinkle the top with a little Maldon salt and set aside to finish proving.
- Let the bread rise by 1/3 then bake in a 180°c oven for about 20 minutes or so. The exact time will depend upon the depth of the loaf and type of oven you are using.
- Remove from the oven and sprinkle with a little more olive oil. Remove the clip band from the spring form tin and slide the loaf onto a cooling wire. Let cool completely before cutting.