Olive loaf

Olive loaf

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A loaf with a Mediterranean flair that you can enjoy with various tapenades, and cheeses.

Preparation time
20 min
Cooking time
40 min
Difficulty
moderate
Serves
6 people
Meal cost
$
Meal course
Appetizers
Bread
Toasts
Posted by
Posted on

Ingredients

Metric US
T55 flour
500 grams
Salt
1 tablespoon
baker's yeast
25 grams
water
2 Decilitres
Black or green olives or mixed (pitted)
150 grams
Olive oil
2 tablespoons
  1. Mix the flour and salt and incorporate the previously dissolved yeast with warm water and knead well for 10 minutes. The dough should not stick to the fingers.
  2. Let stand for 15 minutes.
  3. Then add the halved olives and knead for 10 minutes Cover with a damp cloth and allow to rise for 1h30.
  4. Put the kneaded dough on an oiled dish and form a long or round bread and let rise another 30 minutes before baking at 200 ° for 40 minutes.
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Preparation time
20 min
Cooking time
40 min
Difficulty
moderate
Serves
6 people
Meal cost
$
Meal course
Appetizers
Bread
Toasts
Posted by
Posted on

Ingredients

Metric US
T55 flour
500 grams
Salt
1 tablespoon
baker's yeast
25 grams
water
2 Decilitres
Black or green olives or mixed (pitted)
150 grams
Olive oil
2 tablespoons
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