Mixed Olive Bread

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Mixed Olive Bread
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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)
Calorie210 kcal(10 %)
Protein5.48 g(6 %)
Fat8.48 g(7 %)
Carbohydrates28.92 g(19 %)
Sugar added0 g(0 %)
Roughage1.48 g(5 %)
Vitamin A4.1 mg(513 %)
Vitamin D0 μg(0 %)
Vitamin E0.2 mg(2 %)
Vitamin B₁0.76 mg(76 %)
Vitamin B₂0.36 mg(33 %)
Niacin5.02 mg(42 %)
Vitamin B₆0.07 mg(5 %)
Folate146.84 μg(49 %)
Pantothenic acid0.63 mg(11 %)
Biotin0.35 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.21 mg(0 %)
Potassium87.58 mg(2 %)
Calcium15.24 mg(2 %)
Magnesium12.35 mg(4 %)
Iron2.02 mg(13 %)
Zinc0.54 mg(7 %)
Saturated fatty acids1.15 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
1
Ingredients
1 ½ ounces
1 tablespoon
3.333 cups
1 teaspoon
cup
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?
saltolive oilOliverosemary

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.