Olive Bread
Olive bread is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 0.5 cube fresh yeast (21 g)
- 500 g flour
- 1 tsp fine sea salt
- 5 tbsp olive oil
- 1 tbsp coarsely chopped rosemary
- 100 g black olives (pitted)
- coarse Sea salt
- flour (for working)
Instructions
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1.
Stir the yeast with about 250 ml lukewarm water. Mix the flour with the fine salt in a bowl. Add the dissolved yeast and 3 tbsp olive oil to the flour and knead into a smooth dough using the paddle attachment of an electric hand mixer. Adjust the flour amount as needed. Cover and let rise in a warm place for about 45 minutes.
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2.
Preheat the oven to 200 °C fan.
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3.
After rising, knead the dough again on a floured surface, incorporating the rosemary. Divide into 4–6 pieces, shape into flatbreads, and place on a parchment-lined baking tray. Press the olives onto the dough lightly. Drizzle with remaining oil, sprinkle with coarse sea salt, and bake for 25–30 minutes until golden brown.
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4.
Let cool and serve.
