rustic olive bread recipe

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This rustic olive bread recipe is mediterran and easy in the making. During our hikes and skiing, the snack was always the best. It was simple but so good; Cheese bread, soda and apple wedges I can still remember exactly the taste of it. A piece of good bread is almost unbeatable. Enjoy the recipe!

Rustic olive bread
pre-dough:
100 g wheat flour
80 ml of cool water
5 g of fresh baker`s yeast
main dough:
600 g sieved wheat flour
330 ml of lukewarm water
15 g of salt
10 g of yeast
2 tbsp black olives chopped

Pre-dough: Dissolve yeast in water and mix with flour. Cover with a damp cloth and leave for 1 hour at room temperature. Then go in the fridge for 8 hours or overnight.
Main dough: Dissolve yeast in water. Mix and knead with pre-dough, flour and salt. After 5 minutes add olives and knead briefly.
Cover with a damp cloth and leave at room temperature for 45 minutes.
Form the dough into two very large pieces and to oval loaves. Place on a tray covered with baking paper. Put it down again and let it go for another 50 minutes. Preheat oven to 240 degrees.
Dust the bread with some wheat flour and cut diagonally. Pour a cup of water on the bottom of the oven. Bake the breads by 240 degrees for 5 minutes, then go to 180 degrees for 40 minutes.
If you try this rustic olive bread or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE  We would love to see what you come up with. Thank you!

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rustic olive bread recipe | mediterran and easy

Course Bread

Cuisine baking, Mediterranean

Keyword olives

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

resting time 50 minutes minutes

Total Time 40 minutes minutes

Servings 2 olive breads

Author Klaraslife

Ingredients

pre dough

• 100 g wheat flour
• 80 ml of cool water
• 5 g of fresh baker`s yeast

main dough

• 600 g sieved wheat flour
• 330 ml of lukewarm water
• 15 g of salt
• 10 g of yeast
• 2 tbsp black olives chopped

Instructions

pre dough

• Dissolve yeast in water and mix with flour. Cover with a damp cloth and leave for 1 hour at room temperature. Then go in the fridge for 8 hours or overnight.

main dough

• Dissolve yeast in water. Mix and knead with pre-dough, flour and salt. After 5 minutes add olives and knead briefly.
• Cover with a damp cloth and leave at room temperature for 45 minutes.
• Form the dough into two very large pieces and to oval loaves. Place on a tray covered with baking paper. Put it down again and let it go for another 50 minutes. Preheat oven to 240 degrees.
• Dust the bread with some wheat flour and cut diagonally. Pour a cup of water on the bottom of the oven. Bake the breads by 240 degrees for 5 minutes, then go to 180 degrees for 40 minutes.

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