Black Olive Loaf with Spread
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
ready in 3 h.
Ready in
Ingredients
for
4
- For the olive bread
- 4 ½ cups white Bread flour
- 3 tsps salt
- 1 sachet easy blend Yeast
- ⅜ cup olive oil
- warm water
- 1 cup black Olives (chopped)
- 2 Tbsps chopped rosemary
- For the dip
- 1 cup Ricotta cheese
- lemon juice (from 1 lemon)
- 1 clove garlic cloves (chopped)
- 1 Tbsp olive oil
- 2 Tbsps Pistachio (very finely chopped)
- 1 Tbsp marjoram
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.
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