White Bread with Olives
White bread with olives is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g wheat flour type 550
- 42 g fresh yeast (1 cube)
- 0.5 tsp Sugar
- 1 tsp salt
- 3 tbsp olive oil
- 80 g Black Pitted Olives
- 50 g anchovy fillets
- 1 egg white (for brushing)
- 2 tbsp fresh rosemary needles
- flour (for the work surface)
Instructions
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1.
Whisk the yeast and sugar into 200 ml lukewarm water until smooth. In a bowl combine flour, salt, oil, then pour in the dissolved yeast and knead thoroughly with an electric hand mixer’s dough hooks. Add more water or flour if needed. Cover and let rise for about 45 minutes in a warm place.
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2.
Line a baking sheet with parchment paper. Roughly chop olives and mix them with drained anchovy fillets into the dough. Divide the dough into two portions, roll each into a long shape, place on a greased baking sheet, cover and allow to rise for another ~20 minutes.
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3.
Press the loaves slightly flat and cut zigzag patterns several times. Lightly whisk the egg white, brush over the loaves, and sprinkle with rosemary. Bake in a preheated oven at 250°C (middle rack) for 10 minutes, then reduce to 200°C and bake for an additional 15-20 minutes until golden.
