Olive bread
Olive bread is somehow reminiscent of a vacation. A really hearty taste with olives and a savory spread on top. It's pure indulgence.
Ingredients
- 450 g whole spelt flour
- 9 g dry yeast
- 5 g salt
- 3 tsp Herbs of Provence
- 50 g green olives
- 350 ml lukewarm water
Instructions
- Mix the flour with the yeast. Then add the salt and herbs.
- Add water and knead the dough.
- Cut the pitted green olives into smaller pieces and knead into the dough.
- Cover and leave to rise at room temperature for 1 hour.
- When the volume has doubled, let the dough slide onto a floured surface. Dust with flour and gently pull the dough twice and roll it up again to create a firmer structure. Then shape into rounds.
- Cover the dough again and leave to rise for approx. 30 - 45 minutes.
- Preheat the oven to 240 degrees Celsius top/bottom heat.
- Use an ovenproof dish with a lid and line with baking paper. Place the dough on top, cover and place in the oven. Turn the temperature down to 220 degrees.
- Bake for 30 minutes at 220 degrees Celsius.
- Then remove the lid, reduce the temperature to 200 degrees and bake the bread for 15 minutes.
Notes
