Chorizo ​​and olive bread

Ingredients for 1 servings:

• 450 g flour
• 250 g mashed potato powder
• 70 g yeast, fresh
• ½ tsp salt
• 4 tbsp olive oil
• 2 egg yolks
• 1 egg(s)
• ½ liter meat broth
• 100 g olives, black or green
• 150 g sausage (chorizo)
• 2 tbsp thyme
• 1 garlic clove(s)
• Olive oil, for brushing
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Absolutely delicious in combination with a herb quark dip

Dissolve the meat broth in hot water and let it cool to lukewarm. Sift the flour into a bowl. Spread the potato flakes over the edge of the flour. Dissolve the yeast with a little broth and a pinch of sugar and add to the center of the bowl. Using a dough mixer or dough hook, slowly add the broth, salt, and eggs until smooth. Cover and let rise for about 15 to 20 minutes. Cut the sausage into small pieces. Cut the olives into small pieces and drain well. Chop the garlic. Then punch down the dough, briefly but thoroughly mixing in the chorizo, olives, thyme, and garlic. Knead the dough into a ball on a floured surface, flatten it on a baking sheet lined with paper, and let it rise, covered, for about 20 minutes. Brush with olive oil and bake in a preheated oven at 180°C for about 25-30 minutes. Once cooled, cut into cake slices. Served with herb curd mixed with sour cream, salt, pepper, and a little garlic. Perfect for grilling.