Tiger bread with olives and rosemary

Ingredients for 1 servings:

• 50 g clarified butter
• 35 g olive oil
• 15 g salt or sea salt flakes
• 16 g pepper, mixed
• 12 g potato flour
• 500 g wheat flour
• 200 g olives, sliced
• 3 sprigs rosemary, fresh
• 1 tsp sugar
• 1 packet of dry yeast
• 3 tsp salt
• 300 ml water
• 40 ml olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 55 minutes

vegetarian

For the tiger paste, heat the clarified butter until liquid. Then stir in the olive oil, salt, pepper, and potato flour, mix well, and pour into a clean jar. Shake regularly while cooling to prevent the ingredients from settling at the bottom. For the bread, put the wheat flour, sugar, dried yeast, salt, olives, and rosemary needles in a bowl. Add the lukewarm water and knead. Slowly add the olive oil while kneading. Let the dough rise for 2-3 hours. Then preheat the oven to 200°C (convection oven), form two baguettes, and brush them well with the tiger paste. Bake in the oven for about 35 minutes. Tastes great with grilled food, antipasti, or just on its own. Tip: If you don’t like it quite as hearty, use a little less pepper in the tiger paste.