Olive Tapenade Tear and Share Bread

Tapenade for in-between your spirals:

130g Green Olives
15g capers
2 tbsp olive oil
2 minced garlic cloves
Black pepper
2 tsp lemon juice

1. Make tapenade in a mini blender and set aside while you make the bread.

550g strong white bread flour
2 tsp sugar
2 tbsp olive oil
1-1/2 tsp salt
310 ml warm water

Machine: Use basic Dough setting then knock back dough for 2 minutes before shaping.
By Hand: In a large bowl, dissolve the sugar in warm water and then stir in yeast.

2. Allow to proof, yeast resembles a creamy foam, about 5 minutes.
3. Mix oil into the yeast mixture then flour and salt .
4. Knead dough for 7-10 minutes.
5. Leave to Rise in a warm place for 25 minutes covered with a tea cloth.
6. knock back the dough, shape dough into a rectangle shape.
7. Spread tapenade over the dough.
8. Roll up the dough from the short end like a swiss roll.
9. Cut into slices.
10. Transfer to an oiled baking tin and leave to rise again.
11. Drizzle with olive oil and bake for 15-20 minutes at 220c.