Olive, Rosemary and Orange Bread Wreath

This fabulous Mediterranean-inspired loaf has a French twist, as it is inspired from the 'Couronne' (Crown) bread wreath. Delicious with cheese, to mop up after a meal, or simply just with some proper butter!

Total time - 2 hrs 45 mins approx (15 mins prep and knead, 2 hrs proving, 30 mins bake)

Ingredients

- 550g bread flour

- cornflour (for dusting)

- 320ml lukewarm water

- 1.5 teaspoons yeast

- 1.5 teaspoons salt

- 3 sprigs rosemary, finely chopped

- half orange, sliced

- 100g pitted green olives

- olive oil

Method

1. Macerate the olives, rosemary and orange slices in a small bowl of olive oil (approx 3/4 tablespoons) overnight. 

2. The next day, put your flour into a large mixing bowl with the salt at one side and yeast at the other. This will stop the yeast reacting with the salt too quickly, as this will therefore affect the final bake. Pour in all the water and mix it all together with your hands until 100% of the mixture has come together. 

3. On a surface brushed with cornflour, put your dough out and knead it for no more than 8 minutes until it has an elasticated consistency. Really put your back into this. Once done, put the dough ball into a large bowl brushed all over with olive oil, cover with a tea-towel, and leave to prove for 1 hr. The dough ball should nearly double in size. 

4. After the hour is up, remove from the bowl and knead for another 1-2 mins, then add the olive and rosemary mix macerating in the fridge, leaving the orange slices for now. At this point it will get quite messy, but don't worry, as any olives that fall out can be pressed back in on top when you transfer to the oven. Put back in the same bowl, cover with towel, and prove for 1 more hr. 

5. Finally, turn your oven on to 200 degrees (fan). Remove the dough ball from the bowl, and on a floured surface, separate into two long sausage shapes approx 50 cm long. As if you are doing a hair braid, fold the two pieces over one another so they intertwine, then get it into the wreath shape. knot or press the ends together so it stays in that shape for baking. Any olives/rosemary that have fell out, press around the top for decoration. 

6. Transfer to an oven tray and put the wreath on top of the orange slices so as the loaf will absorb their flavor. Dust slightly with cornflour. Cook for 30 mins. 

7. Once done, leave to cool on a wire rack. Enjoy still warm with cheese or butter. Enjoy the smell that fills your kitchen!

Note - If kept in an airtight container this should last for 5-7 days.