John Myers
Olive and Pepperoni Bread
The perfect olive and pepperoni bread recipe with a picture and simple step-by-step instructions.
- 1 cube Yeast
- 1 tsp Honey
- 1 tsp Salt
- 3 tbsp Olive oil
- 350 g Spelled flour
- 50 g Wheat sour
- 100 g Olives with almond filling
- 8 Hot pepper
- 30 g Feta
- 1 Protein
- 2 tbsp Rosemary
- Stir the yeast, honey and 200 ml lukewarm water until smooth. Mix salt and oil with spelled flour, pour in the dissolved yeast and knead everything. Possibly knead in more water or flour. Let rise in a floured bowl for approx. 45 minutes in a warm place.
- Place baking paper on the baking tray. Cut the olives and pepper into rings, knead the feta into the dough in small cubes. Halve the dough, roll out oblong, cover and let rise for 20 minutes on the baking tray.
- Preheat the oven to 220 degrees (fan oven 200 degrees). Cut into the bread, brush with whisked egg white and sprinkle with rosemary
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