Olive Bread Toscana
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g flour (wheat flour)
- 1 packet yeast (dry yeast)
- 150 ml wine, white (dry)
- 150 ml olive oil, (extra)
- 100 g parmesan cheese
- 2 teaspoons oregano
- 3 egg (s)
- 0.5 teaspoon ½ salt
- 2 cloves garlic
- 100 g olives, (reen & stone-free)
- Fat, for the baking pan
Print Recipe
Pin Recipe Instructions
- Mix the flour and yeast. Stir in wine and oil at room temperature. Cover the dough and let rise for 30 minutes.
- Finely grate the cheese, peel and mash the garlic, chop the olives. Stir eggs and salt into the batter, then add grated cheese, oregano, garlic and olives.
- Heat the oven to 200 ° C. Put the dough in a greased loaf pan. Cover and let rise for 45 minutes, then bake in the oven for 1 hour until golden brown.
- Take the baking pan out of the oven, 10 minutes later lift the bread out of the pan and let it cool on the wire rack.
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