Ingredients

The following ingredients have 10 Servings
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 tablespoon sugar
  • 1 1/8 teaspoon dry active yeast
  • 1/2 cup warm water
  • 1/4 cup + 2 tablespoon chopped black olives
  • 1 teaspoon oil

Instruction

  • In half-cup warm water add the sugar and yeast, stir to dissolve.
  • In a bowl, sift the flour with salt.
  • Add the yeast mixture, and oil to the flour and knead until smooth for 10 minutes by hand With a stand mixer it will take lesser time.
  • Place the olives on a kitchen towel and cover it with another layer of kitchen towel. Press down gently just to remove some of the moisture from the olives. Add it to the dough, and knead just to combine.
  • The dough might get sticky now, so keep on dusting your hand with flour and knead until the dough is no more sticky and smooth.
  • Cover the dough and let it rest for 1 hour and 15 minutes in a warm place.
  • Punch the dough to take out all the air. Roll the dough into a 13” long log.
  • Place the log on a baking sheet, cover it, and let it rise again for 40 minutes. Make a few cuts into the dough.
  • Bake the bread in a pre-heated oven 200C/400F, bake the loaf for 16 minutes, and then let it cool on a cooling rack.