This delicious olive and sun-dried tomato bread is soft and light with a crispy crust. Really tasty with both black and green olives.
The main thing:
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Combine the yeast with a teaspoon of sugar in 150 ml of lukewarm water. Make sure the water is not too hot. Let the yeast mixture stand for about 10 minutes, until it starts to foam.
Meanwhile, mix the flour with the salt. Slice the olives into rings and finely chop the sun-dried tomatoes.
You can knead the dough by hand or with an electric mixer. Slowly mix the yeast mixture into the flour along with a tablespoon of the sun-dried tomato oil, and knead into an elastic dough.
Knead in the olives and sun-dried tomatoes and form a ball. Cover with a clean tea towel and let the dough rise for an hour, or until it has doubled in size.
Line a baking tray with baking paper and shape the dough into an oval. Flatten it slightly with your fingers and let it rise for another 15 minutes.
Meanwhile, preheat the oven to 180 degrees celsius.
Bake the bread for around 25 - 30 minutes, until nice and golden brown. The exact baking time depends on the oven and the thickness of the bread. Check if the bread is cooked by tapping the bottom. If the bread sounds hollow, it is done.
Serve this bread on its own, or spread with butter and sprinkled with a little sea salt. Enjoy your meal!
Which olives are the best to use for olive bread?
You can use any kind of olives you like, as long as they are pitted. You can use just black, or just green olives instead of a mix of both.
What is the best way to store olive bread?
Olive bread is best when it is still a little warm from the oven, but you can also store it in a sealed bag to enjoy the following day.