Olive Bread

Ingredients

• 500 g flour
• 42 g yeast (1 cube)
• 250 ml lukewarm water
• 1 tsp salt
• 1 tsp coarse sea salt (for sprinkling)
• 150 g pitted black olives
• 2 tbsp capers
• 1 sprig rosemary
• flour (for the work surface)
• oil (for greasing the baking sheet)
• olive oil (for brushing)

Instructions

1. 1.

   Dissolve yeast in water and knead with flour and salt into a dough, beat thoroughly and let rise at a warm place for about 1 hour. Roughly chop olives and mix with well-drained capers and some rosemary into the dough.

2. 2.

   Then knead the dough again on a floured surface, divide into halves or thirds, shape into balls and then into flat round loaves of about 20 cm.

3. 3.

   Place the loaves on a greased baking sheet, press in the remaining roughly chopped olives and a few rosemary needles halfway in, and indent with fingertips.

4. 4.

   Brush the loaves lightly with oil and sprinkle with salt, let rise for another 15-20 minutes, then bake in a preheated oven at 220°C for 5 minutes. Fill a small cup with water, briefly open the oven door, pour the water onto the oven floor, and close the door immediately.

5. 5.

   Bake the loaves for an additional 10 minutes until lightly browned, remove and let cool.