Olives marinated in red wine,  mixed into a Laucke wholemeal bread dough with  oregano and garlic,
Then rolled into 'fingers' and placed into bread tin to bake in a Hillbilly Bushranger camp oven.
Once cooled, it is easy to pull individual sections off the loaf and share around.

For those of us who don't use olives much, these little 130g tins are great value.




Ingredients:





Method:
Drain, rinse, drain and slice the olives,  then marinate in red wine for a couple of hours

...........

Chop some fresh oregano and crush one clove of garlic

Drain the olives. 

Place flour, yeast, drained olives, oregano, garlic and water into a large mixing bowl.
Combine to form a soft dough ball.  Turn out onto a floured board and knead for 10 minutes. 

Place dough in a bowl that has been lightly greased with oil and cover
Place it in warm spot and allow to rise for approx 2 hours (until doubled in size)

..........

Punch down and knead for 3 minutes while incorporating the crumbled Fetta.

Seperate dough into segments and roll into 'fingers' then place upright in a lightly greased bread tin.

Sprinkle some Fetta over the top.  Allow to rise again for about 20-30 minutes.



Meanwhile, Preheat your camp oven and place enough beads evenly to create internal temperature of 200°C



Place bread tin in camp oven on a small trivet to raise it off the bottom

Bake for about 40 minutes



Remove from camp oven and allow to cool in the tin for about 10 minutes

Turn out on to a cooling rack, share with friends, served with some more wine