400g stong white bread flour
100g dark rye flour
365g tepid water
Flour or semolina for dustin
1 teaspoon fresh chopped rosemary (or other herb to your taste)
100g Black olives
15g olive oil
Zest of half a lemon
50g chopped walnuts (optional)
Mix yeast with water to activate (unless using instant)
Mix together flours and salt
Add yeast mixture and combine to wet dough. ( If using instant yeast, put salt and dried yeast at separate sides of flour then add water and mix to wet dough)
Knead for 10-15 mins until dough passes window pane test
Cover with cling film and rest for 1-1.5 hours or doubled in size
While resting make filling
Mix herbs, olives, oil, zest and walnuts and blend to a rough paste
Once dough is rested, turn onto floured su rface.
Cut into 2 and flatten each into a rectangular shape
Put half of mixture into the centre third of each dough
Fold dough over filling. First bottom then top to cover the filling.
Turn dough a quarter turn and roll tightly to form a batard shape then roll gently to lengthen them.
Prove a further hour on a floured board, covered.
Preheat oven to 200c and baking sheet for about 30mIns
Quickly Dust heated tray with semolina and place proved loaves onto it
Make a single cut down length of each loaf and put in oven - if possible adding steam
Cook for 30- 35 mins until golden brown and they sound hollow when tapped.
Cool and enjoy