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Tapenade, basil & goat's cheese bread
Tapenade, basil & goat's cheese bread
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Ingredients:
  • Olive oil, to grease
  • 600g (4 cups) plain flour
  • 165.00 ml loosely packed finely shredded fresh basil
  • 2 tsp bread improver
  • 1 tsp (7g/1 sachet) dried yeast
  • 2.40 gm salt
  • 310ml (1 1/4 cups) lukewarm water
  • 100g goat's cheese, crumbled
  • 180g (3/4 cup) olive tapenade (see notes)
Instructions:
  • Grease a 10 x 20cm loaf pan with oil. In a large bowl, combine flour, basil, bread improver, yeast, and salt. Make a well in the center and add water, goat's cheese, tapenade, and oil. Mix with a wooden spoon until combined, then knead the dough together in the bowl.
  • Transfer the dough to a lightly floured surface and knead for 10 minutes until it becomes smooth and elastic, adding extra flour as needed. Grease a large bowl with a touch of oil. Place the dough in the bowl, lightly turning it to coat with oil. Cover the bowl with plastic wrap or a damp towel, then let it rise in a warm, draft-free spot for 60-90 minutes until the dough doubles in size.
  • Preheat the oven to 200°C. Press down the center of the dough with your fist. Transfer the dough to a lightly floured surface and knead for 2-3 minutes until smooth, elastic, and back to its original size.
  • Divide the dough into 3 equal portions and form them into smooth balls. Arrange the dough portions together in the greased loaf pan and lightly brush the top with oil. Let it rise in a warm, draft-free spot for 20-30 minutes until it reaches 2-3cm above the pan's edge.
  • Sprinkle dough lightly with water and bake in a hot oven for 25-30 minutes until perfectly golden, cooked through, and the loaf sounds hollow when tapped on the base. Cool on wire rack and serve warm.

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