White Bread with Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,012 cal. | (48 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 160 g | (107 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 12.7 g | (42 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 895 μg | (298 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 48.1 μg | (107 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 850 mg | (21 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 413 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams all-purpose flour
- 1 cube fresh Yeast (42 grams)
- ½ tsp sugar
- 1 tsp salt
- 3 Tbsps olive oil
- 80 grams black Olives (pitted)
- 50 grams Anchovy fillet
- 1 egg white (for brushing)
- 2 Tbsps fresh rosemary
- Pastry flour (for the work surface)
Preparation steps
Mix yeast and sugar in a bowl with 200 ml (approximately 7 ounces) of lukewarm water until smooth. Mix salt and oil in a bowl with flour, pour in yeast mixture and knead everything thoroughly with the dough hook of an electric mixer to form a dough. Add a little water or flour if necessary to reach the desired consistency. In a floured bowl, cover and let rise in a warm place for about 45 minutes.
Line a baking sheet with parchment paper. Chop olives coarsely and knead together with the blotted anchovy fillets into batter. Divide dough into 2 portions, roll out into an oblong shape, place on a baking sheet and let rest covered for about 20 minutes.
Press bread a little flat. Lightly whisk egg, brush egg over bread and sprinkle with rosemary. Bake in a preheated 250°C (approximately 475°F) for 10 minutes. Then reduce oven temperature to 200°C (approximately 400°F) for another 15-20 minutes.
