The simplest olive bread in the world

OLIVEJOY

Sometimes you do not have to say much about a recipe. Only that I was suddenly thrilled, as a good friend served me this homemade olive bread. It is actually the simplest bread I have ever pushed so quickly into my oven and so wonderfully crispy and soft again out. In a duet of spelled wholegrain and wheat flour, I am now happy to share this successful recipe and hope there are many Nachbäcker.

get hungry! Andrea

This is what you need for bread baking:

1) 500 g of flour (wheat, spelled or wholemeal flour)
2) 1/2 pack of fresh yeast (21 g)
3) 450 ml of warm water
4) 1.5 level TL salt
5) 200 g of pitted olives roughly chopped
6) 3 teaspoons of chopped rosemary needles (3-4 branches)
7) Box shape (either a large 30cm or two smaller)
8) 1 tbsp olive oil + brush
That's how it's done:

- Preheat oven to 190 ° C top / bottom heat.
- Stir the yeast with warm water in a large bowl.
- Roughly cut olives.
- Remove the rosemary needles from the twig and finely chop.
-Sift flour into the water. Olives, salt, rosemary too.
-Mix everything with a spoon.
-Brush the tin with olive oil and fill the dough evenly
-Bake at least for 1 hour. Use a wooden stick to test whether the dough still sticks easily. If yes, bake again 5-10.
Allow to cool, tumble out of shape.

TIP: Tastes great with any form of antipasti, spreads or dipping in olive oil and balsamic vinegar.

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