Black olive bread

Ingredients for 1 servings:

• 1 kg flour
• 200 g black olives without stones
• 20 g yeast, fresh
• 4 ½ dl water
• 1 dl olive oil
• 2 ½ tsp salt
• 1 tsp sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Olive bread

Put the flour in a bowl and make a well in the middle. Add the crumbled yeast, sprinkle with sugar, pour over 2 dl of lukewarm water, stir, and let rise for about 15 minutes. Briefly soak the pitted olives in the remaining water, then squeeze out the excess water. This will allow the water to absorb the olive flavor. Add the water, olives, salt, and olive oil to the flour and knead everything into a smooth dough by hand. If the dough is sticky, simply add a little more flour. Cover with a damp cloth and let rise for a good 2 hours. Shape the dough into a loaf (do not over-knead) and place on a baking sheet. Cut notches into it with a sharp knife, dust with a little flour, and let rise for another 45 minutes. Bake the loaf in an oven preheated to 230°C (450°F) for 10 minutes, then reduce the heat to 180°C (350°F) and bake for another 35-40 minutes. The bread is good when it sounds hollow when you tap the bottom.