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INGREDIENTS

• 1 ¼ tsp Yeast

• 550g Strong White Flour

• 2tsp Sugar

• 2 tbsp Olive Oil

• 1 ½ tsp Salt

• 310ml Water

EXTRAS

• 6tbsp Tapenade

• 25g Pitted Black Olives

• 2tbsp Olive Oil

OLIVE TEAR AND

SHARE BREAD

@panasonickitchen

DOUGH

1. Put the dough ingredients in the breadmaker.

Select PIZZA DOUGH (45min) program.

2. When the dough has ﬁnished roll with a lightly

ﬂoured rolling pin to a 24 x 46cm (9 x18”)

rectangle on a lightly ﬂoured worktop.

EXTRAS

3. Spread the dough with tapenade and sprinkle

over the olives

4. Roll up the dough from long side to long side.

5. Cut into 11 pieces.

6. Arrange these cut side up in the greased tin so

that they look like a Chelsea bun and drizzle

with Olive oil.

7. Prove the dough at CONVECTION 40°C

for 20mins

8. Bake on CONVECTION 220°C for 15-20

or mins or until golden brown.

METHOD

ACCESSORIES

20cm (8”) loose bottom cake tin, greased

PAGE 1
OLIVE TEAR AND SHARE BREAD ACC E S S O R I E S 20cm (8”) loose bottom cake tin, greased INGREDIENTS • 1 ¼ tsp Yeast METHOD DOUGH 1. Put the dough ingredients in the breadmaker. Select PIZZA DOUGH (45min) program. 2. When the dough has finished roll with a lightly floured rolling pin to a 24 x 46cm (9 x18”) rectangle on a lightly floured worktop. EXTRAS 3. Spread the dough with tapenade and sprinkle over the olives 4. Roll up the dough from long side to long side. 5. Cut into 11 pieces. 6.