1 teaspoon sugar
15 g dried yeast
450 ml water; tepid
675 g strong plain flour
25 g butter
14 black olives; stoned and halved
100 g farmhouse cheddar; grated
Yield: 8-10 servings
Whisk sugar and yeast into 150 ml of the warm water and leave until frothy. Sift the flour into a large bowl, rub in the butter, then make a well and pour the frothed yeast into it adding the remaining water. Mix slowly (using your hands) into a dough.
Knead for 10 minutes. Place in a bowl, cover and leave in a warm place for 1-1/2 hours until it has doubled in size.
Remove and add the olives and cheese. Knead for 5 minutes. Cover and leave to rise for 30 minutes. Preheat oven to 200 C / 400 F / Gas 6. Remove and shape into a round and brush with water. Bake for 35-40 minutes. Cool on a wire rack.