Mixed Olive Bread
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
210
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 ½ ounces 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
Preparation steps
1.
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.
2.
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.
3.
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.
4.
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.
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