Olive Bread
Olive bread is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 42 g yeast
- 1 pinch sugar
- 1 kg wheat flour (Type 1050)
- 1 tablespoon salt
- 50 ml olive oil
- 200 g black olives (pitted)
- flour for working
Instructions
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1.
First prepare the pre-ferment: mix the yeast with 2 tbsp lukewarm water and a light pinch of sugar, then add enough flour until a soft dough forms. Cover and let rest in a warm place for about 10 minutes (the pre-ferment should show cracks on the surface).
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2.
Knead the remaining flour with about 500-600 ml water, salt, and oil into a firm dough. Fold in the pre-ferment and let everything rise covered for about 90 minutes.
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3.
Cut the olives small and knead them into the dough, then let rise again for 10-15 minutes. Shape two thin, elongated loaves and place side by side on a baking sheet lined with parchment paper. Preheat the oven to 210 °C. Slice the dough (second lowest rack) and bake for about 20-30 minutes. The breads should be light yet crisp.
- 4.
