This recipe from Square Food Foundation was chosen by the young chefs on our How To Be A Chef course, which is part of our Better Bristol initiative. It makes a perfect addition to pasta dishes, salads, meat and fish dishes.
Serves 6 people
350g plain flour
½ tsp salt
2 tsp yeast
200ml warm water
1.5 tbsp olive oil
About 24 sage leaves, picked from the stalks and torn into small pieces
100g black olives, halved
Make the bread dough mixing the flour, salt, yeast, and water gently. Knead it for 10 mins until elastic. Cover and leave in a warm place until doubled in size.
Squeeze the sage and most of the olives into the dough and knead for 2-3 mins. Place on an oiled baking sheet and pat it into a rough rounded oblong shape about 30 x 25cm.
Sprinkle over remaining olives and a couple of whole sage leaves. Sprinkle with coarse salt and a drizzle of olive oil, cover with a damp tea towel and leave to rise again in 30 mins.
Bake at 190 degrees for 30 minutes until golden and sounds hollow when tapped underneath.