Preparation time: 75mins
Cooking time: 30-60mins depending on the oven
Ingredients:
- 500g of flour
- 8g of dried yeast or 20g of fresh yeast
- 1 tsp of salt
- 1 pinch of sugar
- 1/4ltr of water (approx)
- 4 tbsp of pitted green olives
- 3 tbsp of olive oil
Preparation:
1. Mix the dried yeast with 3cl of slightly sweetened warm water.
2. In a bowl, mix the flour, water and salt with a wooden spoon or by hand; add the yeast, olives and olive oil; continue to mix until you have a nice consistent dough that does not stick to the sides; if necessary, add a little more flour.
3. Remove the dough from the bowl; knead it on a wooden board or worktop for 15mins by flattening it with the palm of your hand and folding it back over; repeat this operation until the dough is elastic.
4. Roll into a ball and place in a floured bowl and cover with a tea towel or greased tinfoil; so that it rises, place the bowl in a warm spot, for example, a still warm oven that has been turned off.
5. Leave to rise for 1hr until the dough has doubled in size, then it knead again folding it but without tearing it, for 1-2 mins; shape into a round or oval loaf and place into a floured terracotta or ovenproof glass dish; cover and leave to rest for 1hr once more.
6. To brown the loaf, brush the surface of the dough with a little egg yolk mixed with water; then cut a couple of incisions with a knife in the top.
7. Preheat the oven to 200°c (gas mark 6); put the bread on a baking tray and place in the oven; cook for 20mins without opening the oven, then check to see if it is cooked by pushing a knife a few centimetres into the bread; when the blade comes out completely dry, the bread is cooked.
8. Turn off the oven and leave the bread in it for a further 5mins.
Cooking time: 30-60mins depending on the oven
Ingredients:
- 500g of flour
- 8g of dried yeast or 20g of fresh yeast
- 1 tsp of salt
- 1 pinch of sugar
- 1/4ltr of water (approx)
- 4 tbsp of pitted green olives
- 3 tbsp of olive oil
Preparation:
1. Mix the dried yeast with 3cl of slightly sweetened warm water.
2. In a bowl, mix the flour, water and salt with a wooden spoon or by hand; add the yeast, olives and olive oil; continue to mix until you have a nice consistent dough that does not stick to the sides; if necessary, add a little more flour.
3. Remove the dough from the bowl; knead it on a wooden board or worktop for 15mins by flattening it with the palm of your hand and folding it back over; repeat this operation until the dough is elastic.
4. Roll into a ball and place in a floured bowl and cover with a tea towel or greased tinfoil; so that it rises, place the bowl in a warm spot, for example, a still warm oven that has been turned off.
5. Leave to rise for 1hr until the dough has doubled in size, then it knead again folding it but without tearing it, for 1-2 mins; shape into a round or oval loaf and place into a floured terracotta or ovenproof glass dish; cover and leave to rest for 1hr once more.
6. To brown the loaf, brush the surface of the dough with a little egg yolk mixed with water; then cut a couple of incisions with a knife in the top.
7. Preheat the oven to 200°c (gas mark 6); put the bread on a baking tray and place in the oven; cook for 20mins without opening the oven, then check to see if it is cooked by pushing a knife a few centimetres into the bread; when the blade comes out completely dry, the bread is cooked.
8. Turn off the oven and leave the bread in it for a further 5mins.
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