Olive and rosemary bread

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Mix approx. 150 ml lukewarm water, sugar and yeast. Mix flour and salt in a bowl. Add olive oil and yeast mixture and knead well with the dough hooks of the hand mixer (if necessary add 1-2 tablespoons of water). Then continue kneading with floured hands on a lightly floured work surface to a smooth yeast dough. Cover and leave to rise in a warm place for 20-30 minutes.

2. 2

   In the meantime, roughly chop the olives. When the dough has risen to about double its size, knead in 50 g of olives. Shape the dough into a long, narrow loaf (approx. 25 cm long). Place on a baking tray lined with baking paper. Make a slight incision with a knife and let it rise again in a warm place for about 20 minutes. Brush the bread with lukewarm water and sprinkle with remaining olives and coarse sea salt. Wash the rosemary, dab dry and remove the needles from a twig. Spread twigs, except 1 for garnishing, and needles on the bread. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-15 minutes.

3. 3

   Make a slight incision with a knife and let it rise again in a warm place for about 20 minutes. Brush the bread with lukewarm water and sprinkle with remaining olives and coarse sea salt. Wash the rosemary, dab dry and remove the needles from a twig. Spread twigs, except 1 for garnishing, and needles on the bread. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-15 minutes. Then reduce the heat (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) and bake the bread for another 10 minutes. (The bread is ready when it sounds hollow when you knock on it.) Let it cool down and serve it garnished with fresh rosemary

Nutrition Facts

KCAL
90 kcal

CARBS
15 g

FATS
3 g

PROTEINS
2 g