Mixed Olive Bread

Name: Mixed Olive Bread
Total time: 2 h 15 min
Yield: 1
Cuisine: European, Italian
Ingredients: 1.5 ounces Fresh yeast; 1 tablespoon Dried yeast; 3.333 cups All purpose flour; 1 teaspoon salt; 0.375 cup olive oil; All purpose flour (for the work surface); 0.333 cup black Olives (sliced, well drained); 0.333 cup green Olives (sliced, well drained); 2 sprigs rosemary (leaves picked); 1 tablespoon coarse Sea salt

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Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

ready in 2 h. 15 min.

Ready in

Calories:

210

calories

Calories

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Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)

Calorie	210 kcal	(10 %)
Protein	5.48 g	(6 %)
Fat	8.48 g	(7 %)
Carbohydrates	28.92 g	(19 %)
Sugar added	0 g	(0 %)
Roughage	1.48 g	(5 %)

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more nutritional values

Vitamin A	4.1 mg	(513 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.2 mg	(2 %)
Vitamin B₁	0.76 mg	(76 %)
Vitamin B₂	0.36 mg	(33 %)
Niacin	5.02 mg	(42 %)
Vitamin B₆	0.07 mg	(5 %)
Folate	146.84 μg	(49 %)
Pantothenic acid	0.63 mg	(11 %)
Biotin	0.35 μg	(1 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	0.21 mg	(0 %)
Potassium	87.58 mg	(2 %)
Calcium	15.24 mg	(2 %)
Magnesium	12.35 mg	(4 %)
Iron	2.02 mg	(13 %)
Zinc	0.54 mg	(7 %)
Saturated fatty acids	1.15 g
Cholesterol	0 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

baking sheet

Ingredients: 1 ½ ounces
Fresh yeast; 1 tablespoon
Dried yeast; 3.333 cups
All purpose flour; 1 teaspoon
salt; ⅜ cup
olive oil; All purpose flour (for the work surface); 0.333 cup
black Olives (sliced, well drained); 0.333 cup
green Olives (sliced, well drained); 2 sprigs
rosemary (leaves picked); 1 tablespoon
coarse Sea salt

How healthy are the main ingredients?

salt olive oil Olive rosemary

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Preparation steps

Dissolve the yeast in 250 ml lukewarm water. Mix the flour with the salt in a bowl. Make a well in the centre and add the yeast solution and 50 ml of the oil. Knead by hand to a smooth dough. Turn out onto a floured work surface and knead thoroughly for 10 minutes. Cover and leave in a warm place for 1 hour to rise.

Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and brush the baking sheet with 1-2 tbsp olive oil.

Roll the dough out on a floured work surface to a rectangle the size of the baking sheet. Cover and leave to rise for a further 15 minutes.

Brush the dough with the remaining oil and arrange the olives and rosemary on top. Sprinkle with sea salt. Bake in the oven for 20-25 minutes until golden. Remove from the oven, cut into 12 pieces and serve.