John Myers
Mediterranean Olive Bread
The perfect mediterranean olive bread recipe with a picture and simple step-by-step instructions.
- 750 g Spelled flour, type 630
- 1 dice Yeast
- 1 tsp Sugar
- 350 ml Warm water
- 2 tsp Green olive salt with chilli, e.g. von Schuhbeck, alternatively normal salt
- 4 tbsp Olive oil
- 250 g Mixed black and green olives, drained
- Put the flour in a bowl and make a well in the middle. Crumble in the yeast, sprinkle with sugar and add some warm water. Mix until the yeast has dissolved. Cover the surface lightly with flour from the edge and then cover the dough and let it rest for about 10 minutes until bubbles form on the surface.
- Add the rest of the water, salt and olive oil to the dough and knead everything vigorously with the dough hook of the hand mixer for about 10 minutes until a smooth, supple dough is formed that loosens from the edge of the bowl.
- Dust the dough lightly with flour and cover it in the oven at 40 degrees for approx. 45 minutes until the volume has increased significantly.
- Knead the dough again vigorously with your hands on a floured work surface, work in the olives and finally form a long roll out of the dough. Pull onto a baking sheet lined with baking paper and roll into a large snail. Work from the outside to the inside so that the center is higher than the edge.
- Cover the dough snail with a tea towel and let rise again for about 30 minutes. In the meantime, preheat the oven to 200 degrees (alternatively convection 180 degrees) and bake the bread on the middle rack for about 50 minutes.
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