Olive bread

servings4 servings preparation time10 min.pause time4 hcooking time45 min.difficultyeasypricecheap

Ingredientss

Utensils

  • 1 mixer
  • 1 baking dish

Making

1

First, put the flour and salt in the mixer bowl. Stir with a spoon.

2

Add the dry yeast and lukewarm water to the mixer bowl and knead for 5-6΄ at medium speed. The dough that will form will not completely detach from the walls.

3

Then add the chopped olives and oregano. Knead for 1-2 minutes at low speed to assimilate olives from the dough.

Note
Note

If desired, you can add feta cheese or chopped sun-dried tomatoes. You can also replace the oregano with thyme.

4

We prefer the black olives of Amphissa for olive bread. But you can replace them with Kalamon olives, Halkidiki green olives, Throuba Thassos PDO olives or baked black olives Amfissis.

5

Remove the dough from the mixer and give it a ball shape. Put it in an oiled bowl, pouring some olive oil over it. Cover the bowl with a film.

6

Leave the dough at room temperature to double. It usually takes about 3 hours.

7

About 20 minutes before kneading the dough in one loaf or two smaller, preheat the oven to 200 ° C.

8

Chop the olive oil in 2-3 points, sprinkle with olive oil and place on a baking tray. Put it in the oven for about 40 minutes.

Enjoy !

Pain aux olives noires à la grecque et à l'huile d'olive extra vierge

 

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