Olive Twist Bread

Historically olive branches have always symbolised peace, and with food being the way to one’s heart… this olive twist bread seems like the perfect (and yummiest) peace offering you could give someone!

Serves: 1 loaf

Prep Time: 2 hours

Cook Time: 40 minutes

You will need:

Supa Mama® cling wrap
Supa Mama® baking paper
3 – 3 ½ cups flour
2 ¼ tsp instant yeast
2 tsp sugar
1 ½ tsp salt
1 ¼ cup water
¼ cup canola oil
1 Tbsp. white vinegar
¼ – ½ cup pesto
Olives, chopped up as desired

Instructions:

In the bowl of a stand mixer, using the paddle attachment, combine 2 ½ cups flour, yeast, sugar, and salt.
Warm up the water and canola oil in the microwave for about 40 seconds. Add the warm mixture to flour mixture. Add the vinegar and blend at low speed until well combined.
Switch the attachment to the dough hook and add in the remaining flour a little at a time to make a soft dough that’s not sticky to the touch. Add flour as needed.
Knead the dough for 5 minutes, it should be smooth. Place in a greased bowl, turning to grease the top. Cover with Supa Mama® cling wrap and allow to rise in warm place until almost double.
Preheat oven to 200°C and line a baking tray with Supa Mama® baking paper.
Punch dough down and on a floured surface, roll the dough into a thin rectangle. Spread a thin layer of pesto and sprinkle with olives. Gently roll the dough into a tight log and pinch it closed.
Use a bench scraper to cut the dough in half lengthwise. Cross the two halves (layers facing up) to create an X shape; braid top and bottom of dough by laying the left piece over the right keeping the cut side up, until pieces of dough are tightly twisted. Pinch ends together.
Start at the thinner edge and slowly and very gently, roll the braid into a giant snail shell or a very large cinnamon bun. Be careful to keep all the layers facing up. Pinch the end delicately.
Carefully pick up the braid and place it on the prepared baking tray. Cover with a warm damp cloth and let rise it rise again in a warm place until almost double.
Bake at 200°C for 5-10 minutes, lower oven temperature to 180°C and bake for an additional 20-30 minutes. When the bread is out of the oven lightly brush olive oil on top and sides and let it cool on a rack.