← All recipes

🍽️ Crunchy White Bread with Olives

588 kcal · 30 min · 4 servings

Ingredients

• 50 g olive oil
• 250 ml water
• 500 g wheat flour
• 50 g black olives (pitted)
• 0.5 tsp salt
• 1 cube yeast
• rosemary needles
• sea salt

Instructions

1. 1. Crumble the yeast into two tablespoons of lukewarm water and stir until dissolved.
2. 2. Add the remaining water, the yeast mixture, and the salt to a large bowl.
3. 3. Add the wheat flour and the oil.
4. 4. Knead the ingredients vigorously until a smooth dough forms.
5. 5. Cover the bowl and let the dough rise in a warm place for about one hour.
6. 6. Roughly chop the olives.
7. 7. Knead the risen dough briefly again.
8. 8. Fold the chopped olives evenly into the dough.
9. 9. Grease a loaf pan with some fat.
10. 10. Fill the dough into the pan and smooth the surface.
11. 11. Cover the pan and let the dough rise again for 30 minutes in a warm place.
12. 12. Preheat the oven to 200 degrees.
13. 13. Place a heatproof dish with boiling water in the oven to create steam.
14. 14. Bake the bread for about 50 minutes.
15. 15. Remove the finished bread from the oven and carefully loosen it from the pan.
16. 16. Turn the bread out onto a cooling rack to let it cool.
17. 17. Sprinkle the bread with rosemary needles and coarse salt.
18. 18. Let the bread cool completely.

Nutrition per serving

• kcal: 588
• Protein: 17 g · Fett/Fat: 16 g · Carbs: 95 g