Black Olive Loaf with Spread

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Black Olive Loaf with Spread
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Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
ready in 3 h.
Ready in
Calories:
963
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie963 kcal(46 %)
Protein32.45 g(33 %)
Fat40 g(34 %)
Carbohydrates122.04 g(81 %)
Sugar added0 g(0 %)
Roughage2.06 g(7 %)
Vitamin A95.48 mg(11,935 %)
Vitamin D0.12 μg(1 %)
Vitamin E0.71 mg(6 %)
Vitamin B₁1.52 mg(152 %)
Vitamin B₂0.5 mg(45 %)
Niacin1.93 mg(16 %)
Vitamin B₆0.1 mg(7 %)
Folate33.97 μg(11 %)
Pantothenic acid0.3 mg(5 %)
Biotin1.86 μg(4 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C0.89 mg(1 %)
Potassium132.73 mg(3 %)
Calcium209.16 mg(21 %)
Magnesium14.08 mg(5 %)
Iron12.59 mg(84 %)
Zinc0.99 mg(12 %)
Saturated fatty acids9.62 g
Cholesterol31.62 mg

Ingredients

for
4
For the olive bread
4 ½ cups white Bread flour
3 teaspoons salt
1 sachet easy blend Yeast
cup olive oil
warm water
1 cup black Olives (chopped)
2 tablespoons chopped rosemary
For the dip
1 cup Ricotta cheese
lemon juice (from 1 lemon)
1 clove garlic (chopped)
1 tablespoon olive oil
2 tablespoons Pistachio (very finely chopped)
1 tablespoon marjoram
How healthy are the main ingredients?
saltolive oilOliverosemaryRicotta cheesegarlic
Preparation

Kitchen utensils

1 Cutting board, 1 Large knife, 1 Bowl, 1 Small knife, 1 Citrus juicer, 1 Teaspoon, 1 Blender, 1 Tablespoon, 1 große Non-stick pan, 1 Slotted spatula

Preparation steps

1.
Mix together the flour, salt, yeast and olive oil and add enough water for form a soft dough. Knead on a floured work surface for 10 minutes then cover and set aside in a warm place for one hour.
2.
Knead the olives and rosemary leaves into the dough, cover and set aside in a warm place for one more hour.
3.
Heat the oven to 200ºC (180ºC fan) 400ºF, gas 6. Divide the dough into 4 pieces, shape into circles then fold the edges in towards the middle. Bake on a greased baking sheet for about 20 minutes or until golden brown.
4.
For the dip, mix together the ricotta, lemon juice, garlic and olive oil. Season with salt and pepper and garnish with the chopped pistachios and marjoram.