Olive Bread

Olive, rosemary and prosciutto bread, great with later summer salad and early autumn soups.

When the dough has doubled in size (about an hour) put it in the oven for 20 mins. Then turn the oven off and turn the donut over and leave in the oven to cool. Serve with salad or soup.


Ingredients

  • Ingredients are on source website with this recipe.

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