Olivenbrot
Olivenbrot is a recipe with fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g wheat flour (Type 550)
- 20 g fresh yeast
- 50 ml olive oil
- 1 tsp salt
- 1 pinch pepper (from grinder)
- 60 g black olives (pitted)
- 50 g sun‑dried tomatoes (in oil)
- 1 tbsp freshly chopped rosemary
- flour for working
- olive oil for brushing
Instructions
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1.
Put the flour in a bowl and form a well in the center. Crumble the yeast into it and stir with 4 tbsp lukewarm water. Cover and let rise for about 15 minutes. Then add olive oil, salt, pepper and about 175 ml lukewarm water and knead everything into a smooth dough. Cover and let rise for about 45 minutes. On a floured work surface knead well again. Chop the olives and well‑drained tomatoes and mix them with rosemary into the dough. Shape two flatbreads and place on a baking tray lined with parchment paper. Cover and let rise for about 15 minutes.
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2.
Preheat the oven to 180 °C fan (convection).
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3.
Score the flatbreads in a diamond pattern and brush with a little oil. Bake for about 30 minutes. Remove from the oven and cool on a wire rack.
