Black olive bread

Ingredients for 1 servings:

• 400 g wheat flour
• 1 cube of yeast
• 1 pinch(s) of sugar
• 240 ml water, lukewarm
• 20 olives, black and pitted
• 2 tbsp olive oil
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Well suited for buffets or with Mediterranean dips.

Sift the flour into a bowl, make a well, and pour in the yeast dissolved in lukewarm water and sugar. Sprinkle with a little flour, cover, and let rest for 20 minutes. Then add 2 tablespoons of olive oil, a good pinch of salt, and the quartered olives. Knead everything into an elastic dough, then cover and let rise for another 30 minutes. Finally, transfer the dough to a 24x10cm loaf pan lined with baking paper, or simply into a flexi-sized loaf pan. Let rise for a final 20 minutes. Place in the center of an oven preheated to 200°C. After 10 minutes, reduce the heat to 180°C and bake for a further 35 minutes. Immediately remove the bread from the pan and let it cool slightly. Tip: For a slight variation, you can also add 2 or 3 small pieces of dried tomatoes marinated in oil along with the olives.