28 Jul Montagu black olive and cashew tapenade served with charcoal ciabatta and charcuterie
Ingredients
Charcoal ciabatta
- 100 g activated charcoal powder
- 1 kg white bread flour
- 45 ml brown sugar
- 15 ml salt
- 10 g (1 sachet) instant yeast
- 1 liter lukewarm water
- 100 ml Willow Creek Director's reserve olive oil
- 200 g Montagu sesame seeds
- Some charcuterie and Willow Creek Directors reserve olive oil to serve
Black olive and cashew nut tapenade
- 200 g pitted black olives
- 100 g Montagu roasted and salted cashew nuts
- 30 ml capers
- 30 ml chopped anchovies
- 10 ml red wine vinegar
Instructions
Charcoal ciabatta
- Place all the dry ingredients except the sesame seeds in a stand mixer with a paddle attachment.
- Mix through and add all the water and olive oil at once.
- Beat the dough for 8-10 minutes until the dough comes away from the sides and it forms a ball around the paddle.
- Pour the dough in an oiled bowl, cover and leave to proof until doubled in size.
- Scatter half the sesame seeds on a work surface and pour the dough onto it.
- Scatter the other half of sesame seeds over the dough and divide the dough in half with a very sharp knife.
- Form 2 bread loafs and place them on 2 prepared baking sheets.
- Leave to proof for 15 minutes and bake for 30-35 minutes until well risen out and cooked.
- Slice and serve with the tapenade and charcuterie.
Black olive and cashew nut tapenade
- Place all the ingredients in a food processor and blend until smooth. Serve with the bread and charcuterie.