Ad

Nutrition: per serving

  • kcal258
  • fat10g
  • saturates1g
  • carbs38g
  • sugars1g
  • fibre3g
  • protein6g
  • salt1.05g
    low

Method

  • step 1

    In a large bowl, mix the flour, salt, yeast, 1 tbsp olive oil and 300ml warm water, to make a soft dough. Knead by hand for 10 mins or with the dough hook in a food processor or mixer for 5 mins. Put the dough back in the cleaned out mixing bowl, then cover the bowl with oiled cling film. Leave to rise for an hr in a warm place until doubled in size.

  • step 2

    Meanwhile, make the filling. Discard any tough basil stalks (leave tender ones on) and put in a mini food processor or hand blender beaker with the black olives. Add 4 tbsp olive oil, the garlic and the anchovies, if using. Whizz to a rough paste.

  • step 3

    Heat oven to 220C/200C fan/gas 7. Line a shallow baking tin about 30 x 20cm with non-stick paper. On a floured worktop, roll out the dough to a rectangle roughly 30 x 40cm. Spread the olive paste all over and arrange the whole green olives in a line down one of the short edges. Roll up the dough like a Swiss roll, starting at the short olive-encrusted end to make a sausage shape.

  • step 4

    Cut the dough into 12 slices, then carefully lift each one into the tin, to make 4 rows of 3 swirl shapes. Lightly brush all over with the remaining olive oil. Loosely cover with cling film, then leave to rise for 20 mins or so, until slightly puffed up and filling the tin. Cook for 20-25 mins until golden, then leave to cool in the tin.

RECIPE TIPS
GETTING TO THE PARTY

Make the bread swirls up to 24 hours ahead and store at room temperature, or make up to two months ahead and freeze in a plastic freezer bag. Defrost before serving. Transport them, in the tin, covered with cling film. Warm for 10 mins in a 200C/180C fan/gas 6 oven.

Recipe from Good Food magazine, June 2009

Ad

Comments, questions and tips (37)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.35 ratings

magzznealezEOkJGMD

I’ve made these lots of times, (i only add olives) they never last long as friends and family fight over them

almi1

I used olives and artichokes. I don’t think I quite proved it enough and think 25 minutes was a bit to long, the edge was very thin and crispy but after the first ‘layer’ they were great!

doranna

question

Can I freeze the swirls and bake straight from frozen?

vixvix

A star rating of 5 out of 5.

Lovely! I followed the suggestions in the comments and substituted sun-dried tomatoes for the olives. I omitted the anchovies. The recipe was easy to make and the results were delicious. Mine cooked in about 20 minutes. I will definitely be making these again.

pmatten

Looks good

Ad
Ad
Ad