← All recipes

🍽️ Crunchy Olive Bread with Pre-dough

2149 kcal · 30 min · 4 servings

Ingredients

• 42 g yeast
• 1 pinch sugar
• 1 kg wheat flour (Type 1050)
• 1 level tbsp salt
• 50 ml olive oil
• 200 g black olives (pitted)
• flour (for working)

Instructions

1. 1. Mix the yeast with two tablespoons of lukewarm water and a small pinch of sugar.
2. 2. Add enough flour until a soft dough forms.
3. 3. Cover the pre-dough and let it rest for about 10 minutes in a warm place.
4. 4. Wait until cracks appear on the surface of the pre-dough.
5. 5. Knead the remaining flour with 500 to 600 milliliters of water, the salt, and the oil into a firm dough.
6. 6. Work the pre-dough into the firm dough.
7. 7. Let the dough rest covered for about 90 minutes.
8. 8. Chop the olives finely.
9. 9. Knead the olives into the dough.
10. 10. Let the dough rise for another 10 to 15 minutes.
11. 11. Shape two narrow, oblong loaves from the dough.
12. 12. Place the loaves side by side on a baking sheet lined with baking paper.
13. 13. Preheat the oven to 210 degrees Celsius.
14. 14. Steam the loaves by adding moisture to the oven.
15. 15. Place the tray on the second-lowest rack.
16. 16. Bake the breads for about 20 to 30 minutes.
17. 17. Ensure the breads turn light brown and crunchy.

Nutrition per serving

• kcal: 2149
• Protein: 60 g · Fett/Fat: 42 g · Carbs: 377 g