Festive Olive Dough Ball Wreath Bread with Caramelised Onion and Roast Garlic Hummus and Slaw

To make the bread;

1. Add the flour and salt to a large bowl – mix well. 
2. Mix the yeast, sugar, olive oil with the luke warm water and leave for a minute or so. 
3. Create a hole in the middle of the flour and gradually add the liquid until you have a dough. Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy. 
4. Transfer back to the bowl and cover with a damp cloth for about an hr. The dough should have doubled in size. 
5. Transfer back onto the floured chopping board and knead again to knock back. 
6. Flatten the dough then add in the olives, fold over and knead the olives into the dough.
7. Divide the dough in half then half again until you get 30  small pieces of dough.  
8. Form the dough into a small balls
9. Transfer to a baking tray with a little olive oil in the bottom. 
10. Place 11 in a small circle, then place the remaining outside in a larger circle. They should be nestled close to each other. 
11. Brush a little olive oil over the top then sprinkle with sesame seeds and fresh thyme
12. Bake on 180C for 20 minutes until cooked and golden on top. 
13. More olive oil and sea salt can be drizzled on top.

To make the hummus;

1. To make the caramelised onions;
2. Add the oil and sliced onion to a small pan and fry very slowly on a low heat for 30 – 40 minutes until caramelised. 
3. Then add the salt and pepper. Set aside. 

To roast the garlic;

1. Add the garlic to a baking tray with a drizzle of olive oil. Roast on 180C for aprox 20 minutes until soft. Set aside.
2. To make the hummus – Add all the ingredients to a food processor or high speed blender and blitz until very smooth and creamy (2-3 minutes). 
3. Transfer to a bowl and then stir in 3/4 of the caramelised onions.
4. Top the hummus with the remaining onions, toasted pine nuts and a drizzle of extra virgin olive oil.

To make the slaw;

1. Finely slice the cabbage into long strips. 
2. Finely slice the carrot.
3. Cut the spring onion diagonally, Add them all to a large bowl. 
4. Now toast the pecans by adding them to a dry pan. Toast on a medium heat until lightly toasted. Add to the veg.

To make the dressing;

1. Add all the ingredients to a jar, replace the lid and shake to combine. 
2. Dress the veg with the dressing and then top with the pecans and cranberries.