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Olive and Cheese Bread Ring with Fresh Basil



  • 250g (9oz) strong white bread flour
  • ½ tsp salt
  • 1 tsp sugar
  • ½ sachet easy blend yeast
  • 100ml (3½ floz) hand-hot milk
  • 1 egg, beaten
  • 50g (2oz) butter

For the filling

  • 50g (2oz) stoned olives, sliced
  • 115g (4oz) cheddar cheese, grated
  • Large handful of fresh basil, chopped
  • 1 egg, beaten
  • Salt & pepper
  • Sesame seeds to decorate

Combine the flour, salt, sugar & yeast in a bowl. Mix together the warmed milk & beaten egg. Add to the dry ingredients & beat well.

Turn the dough onto a floured surface & knead well. Place in a clean greased bowl & leave in a warm place to rise until double in size.

Turn the dough onto a floured surface & roll into a rectangle approx 15x30cm. Cover the bottom 2/3 of the dough with ½ the butter, chopped into small pieces.

Fold the top third over the centre third & then the bottom third over that. Seal the edges. Turn the dough a quarter turn & repeat with the rest of the butter. Place the dough on a plate & chill for 20 mins.

Mix together the filling ingredients, saving a little egg for glazing. Roll the dough into an oblong approx 30x20cm & spread the filling over the surface.

Roll the dough from the longest edge like a swiss roll & shape into a ring. Place in a greased baking sheet.

Make a series of cuts along the ring & brush with egg. Sprinkle with sesame seeds. Leave in a warm place for 30mins to rise.  Bake for 25-30 min in oven 220ºC, until golden brown.


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