Potato – olive – bread

Ingredients for 1 servings:

• 1 kg flour
• 1 tbsp salt
• 1 tbsp sugar
• 2 packets of dry yeast
• 200 g mashed potato powder
• 1 ¼ liters of lukewarm water
• 1 jar green olives without stones
• 1 jar black olives without stones
• 1 jar tomato(s), dried
• olive oil
• Herbs, Italian dried (oregano, thyme, basil, etc.)
• Seeds (sesame etc.)
• possibly Pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 15 minutes

Bread for the next party!

Combine the first 6 ingredients with an electric mixer (dough hook). Cover and refrigerate overnight. The next day, spread out on a baking sheet and scatter the chopped olives and tomatoes (or hot peppers, if desired) on top, or press them deeply into the dough. Brush with olive oil and sprinkle with herbs and seeds. Bake at 200°C (convection oven) for 15 minutes, then bake for another 25 minutes at 175°C (350°F). This bread is perfect for a variety of dips and is a must-have for any party!