Nicole`s Delicious Olive Bread
by Editorial Staff
Summary
| Prep Time | 1 hr 45 mins |
| Cook Time | 1 hr 5 mins |
| Total Time | 3 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 20 g yeast, or 1 packet dry yeast
- 8 tablespoon water, lukewarm
- 350 ml water, lukewarm
- 15 g sea salt
- 50 ml olive oil
- 100 g olives, pitted and chopped
- Butter, for the mold
- Flour, for the mold
Print Recipe
Pin Recipe Instructions
- Sieve the flour into a bowl, make a small depression in the middle and crumble the yeast into it. Fill with 8 tablespoons of lukewarm water and dissolve the yeast in it. Add olive oil, olives, salt and approx. 350 ml water, mix all ingredients to a soft dough.
- Cover and let rise in a warm place for about 30 minutes.
- In the meantime, grease a loaf pan or bread pan with butter and dust with flour. Preheat the oven to 200 degrees.
- Knead the dough briefly again, fill the mold and let rise for another 20 minutes in a warm place.
- Make sure that the mold is only filled up to approx. 1 cm below the upper edge.
- Then bake the bread. After about 15 minutes, reduce the heat to 180 degrees and bake for another 40 minutes.
- Turn the bread out of the pan and bake it upside down for another 10 minutes.
- If you like, you can also swap the olives for chopped walnuts. That tastes very tasty too.
- Goes well with grilled meat, tapas, antipasti, etc.
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