John Myers
Small Olive Breads
The perfect small olive breads recipe with a picture and simple step-by-step instructions.
- Lukewarm water
- Fresh yeast (42 g)
- Rye flour
- Wheat flour
- Sea salt fine
- Sugar
- Olive oil
- Olives (black or green)
- Rosemary spice
- Mix both flours in a mixing bowl. Now form a hollow in the middle. Dissolve the yeast with a little lukewarm milk and pour it into the well. Pour salt and sugar over it. Add the water and stir gently with the yeast. Cover and let rise in a warm place for about 10 minutes.
- Then the olive oil is kneaded into the flour. Knead until the dough is smooth. Now cover and let rise in a warm place for another 20 minutes.
- During this time, remove the olives (if necessary, remove the seeds) and chop them together with the rosemary spice. Now knead the olives into the dough and cover again for 30 minutes.
- From the finished dough, 3-4 small loaves are formed and placed on a baking sheet lined with baking paper. Brush again with olive oil. Bake in the oven at 180 ° C (fan oven) for about 30 minutes. Dust on some flour just before the end of the baking time.
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