Bread with Green and Black Olives
Servings: 4 people
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This olive-infused bread combines the brininess of green and black olives with a rich, golden crust.
Ingredients
- 1.5 tablespoon active yeast
- 3 tablespoon olive oil
- 1.5 tablespoon salt
- 3 tablespoon lukewarm water
- 17.5 ounces flour
- 5 ounces pitted green or black olives or both in equal parts
Instructions
- Mix the yeast with a little warm water. In a bowl pour the flour and salt to and gradually mix the yeast with the fingers until the dough comes away from the bottom of the bowl. Knead for 5 minutes, then let the dough rest for 15 minutes.
- Meanwhile chop the olives and then knead into the dough by hand until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
- Prepare the plate, grease with olive oil spread the dough on the table and form a long or round loaf, brush with olive oil. Let stand 30 minutes and again and bake at 220° C or 430° F for about 40 minutes.
- Cool on a wire rack.
Notes
If you want your bread to have a crisp golden crust put a pan of water in the bottom of the oven, the steam will do the trick.
Cool bread on a wire rack to prevent it from getting soggy from steam accumulating on the bottom of the pan.
Cool bread on a wire rack to prevent it from getting soggy from steam accumulating on the bottom of the pan.
Nutrition
Serving: 4People | Calories: 601kcal | Carbohydrates: 97g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 3173mg | Potassium: 163mg | Fiber: 5g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 0.01mg | Calcium: 40mg | Iron: 6mg
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