Sunday Baking Project: Olive, rosemary and gorgonzola loaves

There's no yummier smell than bread baking, and I enjoy it, so I really should do it more often.  Ironically warm days are the best to bake as you get that really good rise when you prove your bread, however it's the warm days you  are quite loathe to turn on the oven.

This bread is truly worth making, whatever the weather.

This recipe will make 2 loaves, double (as I do) if you want more.

Ingredients

500g plain white flour

10g yeast (or 1.5 sachets)

1 tsp caster sugar
300ml warm water
Around 18-20 olives, de-seeded and chopped

Finely chopped leaves of 2 long sticks of rosemary

75 gr gorgonzola cheese

Method:
Either on a floured surface or in your mixer with a dough hook, combine your flour, sugar and yeast.  Combine well and then gradually add your warm water until forms a eslatic -like dough.

Make sure it's well combined, knead for about 5 or so minutes if by hand and about 3 if using a mixer.  Place in oiled glass bowl and cover with cling film and place in warm place (i.e. warm windowsill, next to warm oven etc.)

When it's double size (about 20-40 minutes depending) take out of bowl and add in your chopped olives and rosemary.

Knead for another 3 minutes, it will go quite flat again, don't worry about this!  Put it back in the glass bowl and put cling film back on top, allow to prove a second time.

Preheat your oven to 200 degrees c on fan or 220 non-fan.

When it has doubled in size (see below) take it out and place on floured surface.

Spread out into a rectangular shape, and scatter chopped gorgonzola on top, then roll up and spread out into one big loaf.

It is then at this point, I cut in half but if you have a loaf pan, you might want to keep it intact.

Bake for about 15-20 minutes until golden on top.  Cool and slice.  Serve with antipasto or just butter... whatever you fancy!

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