Toscana olive bread

Ingredients for 1 servings:

• 350 g flour (wheat flour)
• 1 packet of yeast (dry yeast)
• 150 ml white wine (dry)
• 150 ml olive oil (extra)
• 100 g Parmesan
• 2 tsp oregano
• 3 eggs
• ½ tsp salt
• 2 cloves garlic
• 100 g olives (green & pitted)
• Fat, for the baking pan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine flour and yeast. Stir in room-temperature wine and oil. Cover and let rise for 30 minutes. Finely grate the cheese, peel and crush the garlic, and finely chop the olives. Stir the eggs and salt into the dough, then add the grated cheese, oregano, garlic, and olives. Preheat oven to 200°C. Pour the dough into a greased loaf pan. Cover and let rise for 45 minutes, then bake in the oven for 1 hour until golden brown. Remove the baking pan from the oven. 10 minutes later, lift the bread out of the pan and let it cool on a wire rack.