Pitted green olives
50 g, or black, roughly chopped
Semi dried tomatoes, not in oil
70 g, drained, roughly chopped
125 g, piece, torn into small chunks
1 medium, lightly beaten
260 g, 1⅔ cup (250g) for the dough, plus 10g for dusting
15 g, frozen, coarsely chopped
1 x 3 second spray(s)
- Sift flour into a large bowl. Stir in 1 teaspoon salt, sugar and yeast and make a well in the centre. Add oil and ½ cup (125ml) warm water. Mix with a flat-blade knife to form a soft dough. Add a little extra warm water if dough is too dry.
- Turn dough onto a lightly floured surface and knead for 7-10 minutes, until smooth and elastic. Lightly spray a large, clean bowl with oil. Transfer the dough to oiled bowl, cover with a clean tea towel and stand in a warm place for 1 hour or until doubled in size.
- Meanwhile, combine olives, semi-dried tomatoes and basil in a small bowl. Season with freshly ground black pepper. Line a large baking tray with baking paper.
- Turn dough out onto a lightly floured surface. Knock out the air by kneading for 2-3 minutes. Roll into a 22cm x 36cm rectangle. Scatter over olive mixture and mozzarella. Starting from a long edge, roll up the dough tightly into a sausage shape. Cut in half lengthways, but leave 3cm uncut at one end so the two halves are attached. Twist the two halves together like a rope and press the ends to secure.
- Transfer dough to prepared baking tray. Cover with the same tea towel and set aside in a warm place to prove for a further 30 minutes. Meanwhile preheat oven to 200°C.
- Uncover dough and lightly brush with egg. Bake for 35-40 minutes, until golden and cooked through. If loaf is over-browning during cooking time, cover loosely with foil. Stand for 10 minutes before slicing. Serve warm.