The olive bread tastes incredibly delicious. The olives make the dough really soft and moist. Finish it off with one of my spreads and some raw vegetables such as peppers, rocket, lettuce, cucumber and anything else you fancy.
Olive bread
I prefer to eat it in the evening to round off the day. The bread is always a highlight and simply tastes good to everyone. Whether you eat it plain or with a spread and vegetables. The bread is always something special.
Olive bread
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
Tips
The olive bread also tastes great with black olives. You can also bake small olive snails from the dough. You can take them with you anytime and anywhere.
Interesting to know
The difference between green and black olives lies in their degree of ripeness. Green olives are harvested before they are ripe. They have a firmer texture. Black olives hang on the tree longer until they are fully ripe. They are milder in taste and slightly sweet. They also have a softer texture. Olive bread tastes good with both types of olives.
