Olive Bread

Hi!

Here at home we all enjoy olive bread. In Germany, in every bakery there is a huge variety of bread, but just with olives, it is a bit difficult to find. Many bakeries mixed peppers or tomatoes (also very tasteful), but if so, my son does not eat it! It's the very old story: he only eats what he knows and likes, and the rest does not even try. In other words, there are delicious things that, apparently, he will never eat. By not trying, he does not know. By not knowing, he does not eat! Anyway, I thought that this would change with age, but so far... everything remains the same.

The last time I bought olive bread, I was a bit disappointed. It was so bad that I decided to bake my own olive bread. I had never done it before but the result was spectacular. In my opinion it is the best olive bread I ever ate. The only drawback is the time of yeast. We have to wait at least 2 hours ... until dough double the size. 

Well, let's get into it: 

500 g all-purpose flour, 

1 packet instant dried yeast

1 teaspoon salt

1 tablespoon of sugar or honey 

2 tablespoons olive oil 

300 ml warm water 

120 g olives (I put half black and half green) 

Place the flour in a large bowl and make a well in the middle. 

Add the olive oil, salt and sugar (or honey). Mix well. 

Dissolve yeast in warm water and add to the mixture. Mix and knead to a smooth dough. 

Add the olives. Knead again until combined.

Place in a baking tray (dusted with flour). Cover with a cloth and let rise until dough double its size (ca. 2 hours).

Pre-heat oven to 200 ° C, and bake the bread for about 45 minutes, or until golden brown.

With cheese, pate or chorizo ... it's an addiction!

Enjoy!

Until next time!

CC