Olive bread
Ingredients:
- 500 grams of all-purpose flour or whole wheat
- 3 tablespoons of Neolea olive oil
- 7 grams of dry yeast
- 300 ml of warm water
- teaspoon of salt
- teaspoon of sugar
- 200 grams of green olives, chopped
Instructions:
- Combine the warm water, yeast and sugar. Mix so the yeast is distributed. Let it proof for 5 minutes, you know it’s ready when it looks foamy.
- In a big bowl combine the flour, salt, sliced olives and olive oil and mix.
- Now slowly add the wet into the dry ingredients and mix until it forms into a ball.
- Knead this for 5 minutes.
- When it’s soft and not sticky you’re finished with kneading. Oil the bowl lightly, as well as the ball of dough.
- Put a tea towel to cover it and put in a warm place to let it rise for 1 and a half hours.
- Take it out of the bowl, knead it again so all the air comes out.
- Oil the baking dish you would like to make the bread in and put the dough in. Stretch it a little zo it fits the dish. Cover again and let it rise one more time for 30 minutes.
- Preheat the oven to 200 degrees. Put the dough in after the 30 minutes, without touching it.
- Bake for 30-40 minutes, until it looks golden brown. It varies per oven and per baking dish you’re using.
- Let it cool for at least 15 minutes before slicing it.
- Serve with extra the best olive oil in the world and some salt.
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