Olive Bread
Hi everybody!
today I’m going to share with you an amazing bread recipe made with Olives from Spain.
It’s easy to prepare and not only will it be a great hit at home it will also fit any sandwich shop, restaurant or catering service.
The use of Olives from Spain not only adds instant appetite appeal and color to this bread but brings an amazing flavor.
With sweet, salty, bitter and sour notes..., they got it all.
So let’s get started...
⅔ cup (92 g) green olives, pitted
⅔ cup (92 g) black olives, pitted
There’s been a lot of talk in recent years about the health benefits of the Mediterranean diet.
Olives from Spain can help you tap into those positive health perceptions.
They’re a naturally sugar-free food, containing the “good” kind of fat, which can improve cholesterol levels and reduce the risk of heart attacks and strokes.
And about calories, 7 large olives have only 37 cal.
4 cups (500g) bread flour
1 tsp (5g) salt
½ tsp (2g) garlic powder
1 ½ tsp (3g) chilli flakes
1 tsp (1g) rosemary
fresh thyme
25g fresh yeast or 2 ¼ tsp active dry yeast
½ cup (120ml) water
Stir to dissolve
1 cup (240ml) water
Start kneading the dough until it pulls away from the sides of the bowl
Add olives and knead to combine
Olive oil
Transfer the dough
Let it rise for 2.5 hrs until tripled in size
Flour
Roll and turn upside down and shape it into a ball
Sprinkle flour .. and corn meal
Let it rest for 30-45 minutes
turn the oven to 470F (240C) and add a 9 inch (23cm) round iron cast pan inside without the lid
Bake for 25-30 minutes at 470F (240C) with the lid on to create steam
Remove the lid
Bake for another 20 minutes at 440F (230C) until crispy golden brown
Cool before cutting