Stockbread with Nuts and Olive Butter

Ingredients

• 60 g black olives (pitted)
• 250 g butter
• 1 tbsp freshly chopped herbs (e.g., thyme and rosemary)
• Lemon juice
• Sea salt
• pepper (ground)
• 35 g hazelnut kernels
• 0.5 cube fresh yeast (≈21 g)
• 600 g flour
• 1 tsp salt
• 40 ml olive oil
• 1 tsp freshly chopped thyme
• 1 tsp freshly chopped rosemary
• flour (for the work surface)

Instructions

1. 1.

   For the butter, finely chop the olives. Beat the butter with a hand mixer until fluffy. Then fold in the olives and herbs, seasoning with a splash of lemon juice, a pinch of salt and pepper. Divide into small bowls, smooth the tops, and chill for about 1 hour to set.

2. 2.

   Roast the nuts in a dry pan until fragrant. Remove, cool, and roughly chop them.

3. 3.

   Dissolve the yeast in 300 ml lukewarm water. Mix the flour with salt, place in a bowl, create a well in the center, pour in the yeast mixture and olive oil, then add herbs and nuts. Knead by hand or with a dough hook until smooth, then knead vigorously on a floured surface for about 10 minutes. If too wet, add more flour; if too dry, add a little lukewarm water. Return to the bowl, dust with flour, cover, and let rise in a warm place for about 1 hour.

4. 4.

   Knead the dough again, divide into 6–8 equal portions, shape each into ~30 cm long strands, and coil them around clean sticks. Place on a hot grill (or over an open fire) and bake while turning for 10–15 minutes.