Here they were
The recipe was in the booklet that was free in the Telegraph the other week, and comes from his 'How to Bake' book. It's copyright so shouldn't be copied out in full, as it's not on the web anywhere as far as I can see.
It uses 500g flour, but I used the breadmaker's pizza dough recipe as a guide, so used 300g.
Breadmaker recipe and adaptations:
1/2 teasp dried yeast (used a fuller half)
300g strong white bread flour
1 teasp salt
I tbspn olive oil
170ml water (used 240ml, he uses 400ml for 500g flour)
He says 500g green olives, left whole - that's an awful lot; I used a big handful of black olives, and halved them.
I put everything into the bm as usual, except the olives. It does 2 lots of kneading, so I waited for the second and added them then. I also lifted the lid a couple of times to check it was all mixing ok.
Then you tip it into an oiled tub (he says square, I used rectangular), clingfilm and leave for an hour. It should rise to 3 times the size.
Tip it carefully onto a well-floured surface (add semolina if you have it), sprinkle flour on tip and ease it to a rectangle. Cut into sticks (I made 8) and stretch them slightly as you put them onto baking sheets lined with parchment. Then put the trays in plastic bags and leave for another 30mins.
Bake 220c for 10-15 mins. Ours is a fan so did them at 200c. Cool on a rack.
As soon as they're cool enough, grab as many as you can, as fast as you can, and get them into the freezer
xx
