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🍽️ Crunchy Rosemary Olive Bread

1289 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp olive oil
• 275 g wheat flour
• 2 tbsp black olives (pitted)
• 0.25 tsp salt
• 20 g yeast
• 2 sprigs rosemary
• flour (for the work surface)
• salted water (for brushing)

Instructions

1. 1. Crumble the yeast into two tablespoons of lukewarm water and stir until it has completely dissolved.
2. 2. Add another 100 milliliters of water and mix the liquid with the remaining yeast portion and the salt.
3. 3. Work the wheat flour and the oil into the mixture until a smooth dough forms.
4. 4. Cover the bowl and let the dough rise in a warm place for about one hour.
5. 5. Chop the olives roughly during this time.
6. 6. Wash the rosemary and shake it dry.
7. 7. Pluck the needles from the stems and set a few whole needles aside for decoration.
8. 8. Finely chop the remaining rosemary.
9. 9. Knead the dough briefly again.
10. 10. Work the chopped olives and the finely cut rosemary into the dough.
11. 11. Shape the dough on a lightly floured work surface into an elongated, flat loaf.
12. 12. Cut three to four centimeters deep multiple times along one long side.
13. 13. Gently curve the loaf and place it on a baking sheet lined with parchment paper.
14. 14. Gently twist the cut dough tips one by one with your fingers.
15. 15. Cover the bread and let it rise in a warm place for about 30 minutes.
16. 16. Preheat the oven to 200 degrees.
17. 17. Place a heatproof bowl with boiling hot water in the oven to create steam.
18. 18. Brush the surface of the dough with salted water.
19. 19. Sprinkle the reserved rosemary needles on top.
20. 20. Bake the bread for about 30 to 40 minutes.

Nutrition per serving

• kcal: 1289
• Protein: 37 g · Fett/Fat: 29 g · Carbs: 217 g