Olive Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 tablespoon parsley or mint, roughly chopped
- 1 cube yeast
- 1 teaspoon salt
- 750 g flour, (type 1050)
- 225 g olives, black, pitted
- 4 tablespoon olive oil
- 2 onion (s), red
Print Recipe
Pin Recipe Instructions
- Steam the onions in oil. Roughly chop the olives. Dissolve the yeast in 500 ml of warm water and add a pinch of sugar. Gradually add the flour and salt, as well as the onions, olives and parsley and everything first in the bowl, then on a floured surface to form a dough. Knead for about 10 minutes until the dough comes off the work surface.
- Place in a bowl, cover and let rise in a warm place until the volume has doubled (1/2 to 1 hour) (on the lowest setting in the oven). Preheat the oven to 220 ° C and lightly grease 2 baking trays.
- Knead the dough well again, divide into 2 halves. Shape into two round loaves and place on the baking sheets. Cover again and let go.
- Cut the bread several times with a sharp knife and bake for 40 minutes until they sound hollow when you knock on them.
- Cool on a wire rack.
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