Olive Bread in a Flower Pot
Nutritional values
(Percentage of daily recommendation)
| Calorie | 196 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 116 mg | (3 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 500 grams Pastry flour
- 1 tsp salt
- ½ cube fresh Yeast (21 grams)
- 150 grams black, pitted Olives
- 2 Tbsps olive oil
- Pastry flour (for working)
- butter (for greasing)
- 4 Tbsps dried herbes de Provence
Preparation steps
Combine the flour with the salt in a bowl and make a well in the middle, Crumble in the yeast and mix with 50 ml lukewarm water (approximately 1/4 cup). Dust over with some flour from the edge, cover the bowl and allow to rise for 15 minutes in a warm place.
Drain and chop the olives.
Pour another 180 ml of lukewarm water (approximately 3/4 cup) and the oil into the bowl and knead everything into a smooth dough with hands or the dough hook of an electric hand mixer. The dough shouldn't stick to the sides of the bowl.
Add the olives and knead the dough on a floured surface vigorously for about 10 minutes. If necessary, add some extra flour or lukewarm water.
Cover the dough and leave to rise for another 45 minutes in a warm place.
Preheat the oven to 200°C (approximately 400ºF).
Knead the dough again well and divide into 10-12 equal portions. Form into small balls and place in greased clay flower pots. Leave to rise for another 15 minutes.
Drizzle the surface of the dough with water and shower with the herbs. Bake for about 25 minutes.
Remove and allow to cool before serving.
