Monday, 2 April 2012

Olive Bread

I started with a batch of white dough made in the bread making machine. I stretched some of the dough out thin on a floured work surface, spread it with tapenade and rolled it to make a long thin mini baguette. This was left in a warm place to rise then baked in a hot oven.
When sliced the pattern is revealed. Tapenade is made from finely chopped olives and olive oil
They were served with wine and other canapes. Puff pastry works well in place of dough and smoked paprika with grated cheese as a filling.


2 comments:

ZudaGay said...

yummy! And sound easy.

Sue Paine said...

Two of my favourites, olive bread with tapenade.Delicious!