← All recipes

🍽️ Crunchy White Bread with Olives

1012 kcal · 30 min · 4 servings

Ingredients

• 400 g Wheat flour Type 550
• 42 g fresh yeast (1 cube)
• 0.5 tsp Sugar
• 1 tsp Salt
• 3 tbsp Olive oil
• 80 g black pitted olives
• 50 g Anchovy fillets
• 1 Egg white (for brushing)
• 2 tbsp fresh Rosemary needles
• Flour (for the work surface)

Instructions

1. 1. Dissolve the yeast and sugar in 200 ml of lukewarm water until completely dissolved.
2. 2. Mix the salt and oil with the flour in a large mixing bowl.
3. 3. Pour the yeast-water mixture into the dry ingredients.
4. 4. Knead everything into a smooth dough using the dough hooks of an electric hand mixer.
5. 5. Adjust if necessary: Add a little more flour or water if the dough is too sticky or too dry.
6. 6. Place the dough into a lightly floured bowl.
7. 7. Cover the bowl and let the dough rise in a warm place for about 45 minutes.
8. 8. Line a baking tray with baking paper.
9. 9. Roughly chop the olives.
10. 10. Pat the anchovy fillets dry with a kitchen towel.
11. 11. Knead the olives and anchovies into the risen dough.
12. 12. Divide the dough into two equal portions.
13. 13. Shape each portion into an oblong loaf.
14. 14. Place the loaves on a lightly greased baking tray.
15. 15. Cover the loaves and let them rise again for about 20 minutes.
16. 16. Gently press the loaves flat.
17. 17. Score the surface of the loaves several times in a zigzag pattern.
18. 18. Lightly whisk the egg white.
19. 19. Brush the loaves with the egg white.
20. 20. Sprinkle fresh rosemary over the loaves.
21. 21. Preheat the oven to 250 degrees (conventional or fan-assisted, middle rack).
22. 22. Bake the loaves for 10 minutes at 250 degrees.
23. 23. Reduce the temperature to 200 degrees.
24. 24. Finish baking the loaves for another 15 to 20 minutes.

Nutrition per serving

• kcal: 1012
• Protein: 37 g · Fett/Fat: 24 g · Carbs: 160 g