Olive Bread
White bread with olives is a recipe featuring fresh ingredients from the Bread category. Try this and other recipes from Spoonsparrow!
Ingredients
- 50 g olive oil
- 250 ml Water
- 500 g wheat flour
- 50 g black olives (pitted)
- 0.5 tsp Salt
- 1 cube yeast
- rosemary needles
- Sea salt
Instructions
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1.
Crush the yeast and dissolve it in 2 tbsp lukewarm water. Add the remaining water and mix with the yeast and salt. Combine wheat flour and oil. Knead everything into a smooth dough and cover, letting it rise in a warm place for about 1 hour.
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2.
Coarsely chop the olives.
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3.
Knead the dough briefly again, incorporating the olives. Grease the loaf pan. Pour the dough in and smooth the top. Cover and let rise in a warm spot for 30 minutes.
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4.
Preheat the oven to 200°C. Place a heat‑proof dish with boiling water inside. Bake the bread in the oven for about 50 minutes.
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5.
Remove the finished loaf, release it from the pan, and transfer it onto a cooling rack. Sprinkle rosemary needles and coarse sea salt on top and let cool.
