Spicy olive bread

Lenora Decker
3 2
120 mins
120 mins


Servings: 1
  • 2 medium-sized onions
  • 70 ml Olive oil
  • 500 g Tomatoes
  • 250 g soft, fleshy, black olives
  • 1 jar (40 g) Capers
  • 750 g Flour
  • 1 cube (42 g) Yeast
  • 1/2 TEASPOON Sugar
  • 1 TEASPOON Salt
  • 7-10 Tbsp Grease


  1. 1

    Peel and chop the onions and fry them in 2 tablespoons of oil until golden brown. Wash, blanch, skin, quarter, seed and dice the tomatoes. Stone the olives. Drain capers. Put flour in a bowl.

  2. 2

    Press a depression in the middle. Crumble yeast into it. Sprinkle sugar over it. Add 100 ml of lukewarm water and whisk everything a little bit. Cover and leave in a warm place for 15 minutes. Add the remaining oil, 50 ml warm water, salt, onions, tomatoes, olives and capers to the yeast dough and knead everything with the dough hooks of the hand mixer to a smooth dough.

  3. 3

    Let it go for 20-30 minutes. Then knead briefly, form into a round loaf and place on a greased baking tray. Cover the bread and let it rise for another 10 minutes. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 15 minutes.

  4. 4

    Turn down the oven (electric oven: 200 °C/ gas: level 3) and bake the bread for another 30-40 minutes. It tastes fresh with olive oil, coarse salt, tomatoes, capers and olives. Makes about 16 slices.