Sesame and black olive koulouri breads

Method

1. Mix the olives, spring onions, parsley and mint in a bowl with a glug of oil. Season with black pepper.
2. Put the yeast, 275ml tepid water and 30g of the sugar in a measuring jug, then set aside for a few minutes to let it start to foam.
3.  Put the flour in a large mixing bowl and stir in the salt. Make a well in the centre, pour in the yeast mixture, then use a dinner knife to mix the yeast into the flour to form a dough. Turn the dough out onto a lightly floured surface, spoon over the olive mixture and knead for 10 minutes (see tips) or until the dough springs back when you press the surface (knead it in an electric mixer fitted with a dough hook if you have one).
4. Lightly grease a large clean mixing bowl, put in the dough and loosely cover with a clean tea towel. Leave in a warm place to rise for 1 hour or until doubled in size.
5. Meanwhile, dissolve the remaining 30g sugar in a clean measuring jug with 500ml hot water, then pour into a mixing bowl and leave to cool completely. Put the sesame seeds in a wide bowl or on a rimmed plate.
6. Once the dough is ready, turn out onto a lightly floured surface and knead lightly to ‘knock back’ the dough (remove large air bubbles). Divide into 8 equal pieces (see tips). Shape each piece into a disc, then tear a hole in the centre and shape to form a ring (see opposite page). Gently lower each ring into the sugar water, then put straight into the sesame seeds, making sure each ring is completely covered. As you work, put the coated koulouri on greased baking sheets. Set aside to prove for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
7. Bake the koulouri for 15-20 minutes until crisp and golden all over, then remove and leave to cool or eat warm; see Make Ahead.