in Spain

Tapas – Bread of oil

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Ingredients for 4 servings:

  • 250 g flour (rye flour)
  • 150 g flour (wheat flour)
  • 100 g corn flour
  • 1 point yeast (dry yeast)
  • 200 ml water, warm
  • 100 ml olive oil
  • 200 g olives, black or green
  • 10 g rosemary
  • Salt
  • Sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Combine the different types of flour with yeast, salt, and a little sugar. Knead the water and olive oil into the flour until the dough is smooth. Cover and let it rise in a warm place. Finely chop the olives and rosemary sprigs and knead them into the dough, then let it rise again. Form the dough into logs, place them on a buttered baking sheet or baking sheet lined with parchment paper, and bake in the oven at 200°C for 25-30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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