Olive Bread Toscana

Summary

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

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Instructions

1. Mix the flour and yeast. Stir in wine and oil at room temperature. Cover the dough and let rise for 30 minutes.
2. 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.
3. 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.
4. 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.