Olive bread from the Roman pot

Ingredients for 1 servings:

• 400 g flour, wheat, type 405
• 1 cube of yeast
• 1 tsp sugar
• 20 black olives, pitted
• 1 tsp thyme, dried and ground
• 1 tsp salt
• 2 tbsp oil (olive oil)
• 250 ml water, lukewarm
• Butter, for greasing the Roman pot

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

for 1 bread from the small Roman pot

Chop the olives. Crush the thyme with the salt in a mortar and pestle. Mix the flour with the olives and the thyme-salt mixture. Dissolve the yeast and sugar in the water. Gradually stir the water and olive oil into the flour. Knead vigorously, cover, and let rise in a warm place for 1 hour. Knead the dough again and place it in the watered and greased (also grease the lid!) earthenware pot. Brush the surface of the dough with a little melted butter or olive oil. Close the lid and let the dough rise for another 30 minutes in a warm place. Cover and bake in the oven at 200°C (180°C fan-assisted) for 50 minutes, removing the lid for the last 10 minutes. Do not preheat the oven!