Summary

Ingredients

• 350 g flour, white
• 50 g wheat flour, whole rain
• 0.25 bag ¼ dry yeast
• 0.5 teaspoon ½ salt
• 1 cup lukewarm water (barely)
• 1 tablespoon extra virgin olive oil
• 1 cup olives, pitted black and green, roughly chopped
• Olive oil, for brushing

Print Recipe Pin Recipe

Instructions

1. Mix the flours (for a more rustic bread you should increase the proportion of wholemeal flour), the yeast and the salt in a large bowl, make a well and add the water and oil. Mix to a soft batter. Then knead the dough together on a lightly floured surface, about 8-10 minutes, until it is soft and elastic. Put the dough in a lightly oiled bowl, cover tightly with oiled cling film and let rise in a warm place for about 1 hour.
2. Then put the dough on a floured surface and knead.
3. Add the olives (it is best to mix them with a little flour beforehand, so they mix better with the dough) and knead until the olives are evenly distributed in the dough.
4. I like to have a lot more olives in the bread than stated. And that is quite possible, it just takes a little longer to knead everything well.
5. Then let the dough rest for 5-10 minutes and then either shape it into an oval loaf or put it in a greased dish. Make 5-6 deep cuts in the bread. Cover with oiled cling film and let rise for 40 - 45 minutes in a warm place (the dough should double in size).
6. In the meantime, preheat the oven to 200 ° C (or slightly above, depending on the stove).
7. Brush the bread with olive oil and bake for about 35 minutes. Allow to cool on a grill.
8. As I said, I like to put a lot more olives under it. That makes the bread a little heavier. Not so loose, light and airy anymore. I`ve also experimented with adding cheese to it (or small cubes of ham). Very tasty, but the more ingredients you add, the heavier and more compact the bread becomes. That depends on the taste, what you like or what you prefer.