Ingredients
The following ingredients have 6 Servings
- 500 gms – 4 cups all purpose flour
- 7 gms – 2 ½ tsp active dry yeast
- 300 ml – 1 ¼ cup lukewarm water
- 2 tsp sugar
- 1 ¼ tsp salt
- 3 tbsp extra virgin olive oil
- 180 gms – 6 ½ oz. olives (pitted and sliced)
Instruction
- Dissolve the yeast and sugar in the lukewarm water. Mix well and let it activate for 5 minutes or until frothy.
- In the bowl of an electric mixer fitted with the hook attachment add the flour, extra virgin olive oil and salt. Mix and add the yeast and water mixture.
- Knead well, then add 2/3 of the sliced olives and knead again, on low, until just combined. Do not over knead or the olives will break and the bread will become dark in coulour.
- Knead the dough by hand for a couple of minutes, make it into a ball, then cover it and let it sit in a warm place for 1 hour or until doubled in size.
- Punch down the dough and knead it again for a minute or two, add the remaining olives and flatten the dough into a 3 cm – 1 ¼ inch thick rectangle. Cut it into 6 bâtons and transfer them to a baking dish lined with baking paper. Dust the tops with a little flour. Cover them and let them rest for 30 minutes.
- Bake in a pre-heated oven at 200°C – 390°F for 20 – 25 minutes.
- When ready, remove from the oven and let the bread cool down on a wire rack.
