Spinach and Olive Bread


1 garlic clove
1 onion, chopped
800 g white flour
50 ml olive oil
40 g fresh yeast
5 g salt
5 g sugar
150 g pitted olives, chopped
120 g spinach, washed and ribs removed
45 ml double cream
pinch nutmeg
black pepper
2 tablespoons butter
125 ml milk

Add the garlic to a little olive oil and fry for a minute. Remove the garlic, place the onion in the pan and sauté until golden. Place the washed spinach in a pot without water and cook gently for 10 minutes. Drain the spinach and place it and the onion in a food processor, process until well chopped. Make a white sauce by melting the butter and blending in 1 tablespoon flour. Cook for a minute and then gradually add 125 ml milk. Stir and heat until thickened and smooth. Add the spinach mixture to the sauce, then season with salt, pepper and nutmeg.
Place all the remaining ingredients in a mixer and add the creamed spinach in stages. The dough is ready when it forms a ball and comes away from the side of the bowl. Cover with cling film and rest for 1 hour in a warm place. Punch down and lightly knead the dough until smooth. Shape the dough and place on a floured baking tray to rise again. Brush with olive oil and bake for 30 minutes at 180°C.
Recipe by: Chef Andrew Robertson, Executive Chef, Sun City Cabanas

The Gardener