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🍽️ Crunchy Bread with Olives and Onions

485 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 400 g black olives (pitted)
• 750 g wheat flour (Type 550)
• 150 ml lukewarm water (more if needed)
• 42 g yeast (1 cube)
• 1 tsp thyme honey
• 6 tbsp olive oil
• 1 tsp salt

Instructions

1. 1. Sift the flour into a large bowl.
2. 2. Make a well in the center of the flour.
3. 3. Dissolve the honey and yeast in the water.
4. 4. Pour the yeast mixture into the well.
5. 5. Lightly dust the surface with a little flour.
6. 6. Cover the bowl with a damp cloth.
7. 7. Let the dough rise in a warm place for about 15 minutes.
8. 8. Peel the onions.
9. 9. Cut the onions into small cubes.
10. 10. Heat 2 tablespoons of olive oil in a small pan.
11. 11. Sauté the onion cubes in it.
12. 12. Salt the dough.
13. 13. Add the remaining olive oil to the dough.
14. 14. Knead the dough well.
15. 15. Knead the sautéed onions into the dough.
16. 16. Knead the olives into the dough.
17. 17. Place the dough in a bowl.
18. 18. Cover the bowl again with a damp cloth.
19. 19. Let the dough rise for another half hour.
20. 20. Preheat the oven to 220 degrees Celsius.
21. 21. Line a baking sheet with baking paper.
22. 22. Shape the dough into an oblong loaf.
23. 23. Score the surface of the bread several times.
24. 24. Bake the bread for about 35 to 40 minutes until golden brown.
25. 25. Let the bread cool on a wire rack.

Nutrition per serving

• kcal: 485
• Protein: 11 g · Fett/Fat: 18 g · Carbs: 62 g