White Bread with Olives
White bread with olives is a recipe featuring fresh ingredients from the bread category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1000 g whole wheat flour
- 750 ml lukewarm water
- 30 g fresh yeast
- 2 tbsp salt
- 150 g black olives (pitted)
- 5 tbsp olive oil
- 1 tbsp chopped rosemary needles
- flour (for working and for baking trays)
- flour (for dusting)
Instructions
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1.
For the sourdough starter, mix 250 g flour with 250 ml lukewarm water and let it ferment in a warm place for 48 hours until a thick, slightly sour-smelling dough forms.
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2.
For the pre-dough, combine 250 g flour with the sourdough starter and 200 ml lukewarm water. Sprinkle with flour and let it ferment for about 12 hours in the same manner as the sourdough.
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3.
To make the main dough, dissolve yeast in 3 tbsp lukewarm water. Mix the pre-dough in a bowl with 200 ml water, salt, and yeast. Knead with the remaining flour into a moist dough. Cover and let rise for 3 hours.
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4.
Coarsely chop olives. Work the dough and fold in olives, olive oil, and rosemary. Add more water or flour if needed. Shape the dough into 8 balls. On a lightly floured surface roll each ball into a rectangle about 0.5 cm thick, then roll lengthwise while pulling outward with your hands to give tension. Pull each loaf to match the baking tray size and tuck in the ends. Place loaves seam-side down on two flour‑dusted trays. Score diagonally on top, brush with water, and dust with flour. Cover with a damp cloth and let rise for 1 hour in a warm place.
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5.
Preheat the oven to 220°C. Place a heatproof dish filled with boiling water inside the oven.
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6.
Bake the trays one after another for about 30 minutes; then lower the temperature to 180°C and bake for an additional 35 minutes until done.
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7.
(You can also bake small rolls from the dough.)
