Olive Bread

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Olive Bread
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Health Score:
Health Score
5,5 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
61
calories
Calories

Nutritional values

1 bread contains
(Percentage of daily recommendation)
Calorie61 kcal(3 %)
Protein1.77 g(2 %)
Fat2.49 g(2 %)
Carbohydrates8.59 g(6 %)
Sugar added0 g(0 %)
Roughage0.34 g(1 %)
Vitamin A3.06 mg(383 %)
Vitamin D0 μg(0 %)
Vitamin E0.05 mg(0 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.06 mg(5 %)
Niacin0.71 mg(6 %)
Vitamin B₆0.02 mg(1 %)
Folate19.92 μg(7 %)
Pantothenic acid0.12 mg(2 %)
Biotin0.08 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.46 mg(0 %)
Potassium45.24 mg(1 %)
Calcium9.96 mg(1 %)
Magnesium0.88 mg(0 %)
Iron0.49 mg(3 %)
Iodine0 μg(0 %)
Zinc0.08 mg(1 %)
Saturated fatty acids0.31 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
2
Ingredients
250 grams
Pastry flour (Type 550)
20 grams
fresh Yeast
50 milliliters
1 teaspoon
1 generous pinch
Pepper (from the mill)
60 grams
black Olives (stoned)
50 grams
dried Tomatoes (in oil)
1 tablespoon
freshly chopped Rosemary
Pastry flour (to work)
Olive oil (for brushing)

Preparation steps

1.

Put the flour in a bowl and form a well in the middle. Crumble in the yeast and mix with 4 tablespoons of lukewarm water. Cover and leave for about 15 minutes. Add the olive oil, salt, pepper and about 175 ml of lukewarm water. Knead into a smooth dough. Cover and leave for about 45 minutes. Knead well once again on a floured surface. Drain and chop the olives and tomatoes and work with the rosemary into the dough. Form two patties and place on a baking sheet lined with parchment paper. Cover and leave for about 15 minutes.

2.

Preheat oven to 180°C (approximately 350°F). 

3.

Cut the patties in rhombic shapes and brush with a little oil. Bake for about 30 minutes. Remove from oven and let cool on a wire rack.