Olive bread

Ingredients for 2 servings:

• 3 tbsp parsley or mint, roughly chopped
• 1 cube of yeast
• 1 tsp salt
• 750 g flour (type 1050)
• 225 g olives, black, pitted
• 4 tbsp olive oil
• 2 onions, red

Instructions

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

Sauté the onions in oil. Roughly chop the olives. Dissolve the yeast in 500 ml of lukewarm water, add a pinch of sugar. Gradually add the flour and salt, along with the onions, olives, and parsley, and mix everything into a dough, first in a bowl and then on a floured surface. Knead for about 10 minutes, until the dough pulls away from the work surface. Place in a bowl, cover, and let rise in a warm place until doubled in size (1/2 to 1 hour) (on the lowest setting in the oven). Preheat the oven to 220°C and lightly grease two baking sheets. Knead the dough again thoroughly, divide it into two halves. Form two round loaves and place them on the baking sheets. Cover again and let rise. Score the loaves several times with a sharp knife and bake for 40 minutes until they sound hollow when tapped. Let cool on a wire rack.