Mixed Olive Bread

Name: Mixed Olive Bread
Total time: 2 h 15 min
Yield: 1
Cuisine: European, Italian
Ingredients: 1.5 ozs Yeast; 1 Tbsp Dried yeast; 3.333 cups all-purpose flour; 1 tsp 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 Tbsp coarse Sea salt

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Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

ready in 2 h. 15 min.

Ready in

Ingredients

for

baking sheet

Ingredients: 1 ½ ozs Yeast; 1 Tbsp Dried yeast; 3.333 cups all-purpose flour; 1 tsp 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 Tbsp coarse Sea salt

How healthy are the main ingredients?

olive oil Olive rosemary salt

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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.