- 350g strong white bread flour, plus extra for kneading
- 7g sachet fast-action dried yeast
- 1 tsp salt
- 2 cloves garlic, finely chopped
- 3 tbsp green pesto
- 200ml warm water
- 8 black olives, halved
- Sieve the flour into a large bowl, then add the yeast, salt, garlic and 2 tbsp of the pesto. Make a well in the centre of the flour, add the water and mix with a round-bladed knife until a smooth dough is formed.
- Transfer to a lightly floured surface and knead for about 10 minutes, until the dough no longer feels sticky. Alternatively make the dough in a bread maker following the manufacturer’s instructions using the kneading function.
- Lightly grease the baking tin. Divide the dough into 16 equal pieces, roll each piece into a ball and place in the tin with a small space between each. Gently press half an olive in the centre of each dough ball then prove in a warm place for about 30 minutes until doubled in size. Meanwhile preheat the oven to 200°C/Gas 6.
- Bake for 20 minutes. Remove from the oven, brush with the remaining pesto and bake for 5 more minutes or until the dough balls are well risen and sound hollow when tapped underneath. Allow to cool slightly in the tin then transfer to a wire rack.
Tip: for Dracula’s dough balls use red pesto.