Olive bread from the pan

Ingredients for 2 servings:

• 200 g spelt flour type 1050
• 120 g water, approx.
• 2 tbsp olive oil
• 3 g salt
• 5 g yeast
• ½ tsp baking powder
• 10 olives, approx.
• some flour for sprinkling
• a little oil for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

with spelt flour type 1050

Make the dough from the ingredients up to the baking powder and let rest, covered, for 15 minutes. Meanwhile, cut the olives into thin slices. Using the flour, form the dough into thin flatbreads, press the olives into the dough, and let rise, covered, for another 5-10 minutes. Meanwhile, lightly coat a good-quality non-stick pan with oil using only a kitchen towel and heat it up. Add the bread and bake well, then turn it and bake it again. It should be slightly brown. Turn the heat down and finish baking the bread. You can turn the bread 1-2 times during this time; it should only be lightly browned. You can do a skewer test to check when it’s done. The baking time is about 5-10 minutes, depending on the thickness and the heat. Remove the bread and let it cool briefly until it has reached a pleasant temperature. Enjoy the bread fresh or reheat leftovers, as it tastes best warm.