Olive Bread
& Classic
- 600g / 1lb 5oz flour
- 175g / 6oz rye flour
- 400g / 14oz water
- 15g / 0.5oz baker’s yeast
- 12g / 0.4oz salt
- 20g / 0.7oz tapenade
- 200g / 7oz pitted black olives
- 10g / 0.35oz olive oil
Mix the water and yeast, then mix with the two flours to make a dough.
Add the salt, olive oil, tapenade and olives.
Knead the dough for 10 minutes. Cover and let it rest for 20 minutes.
Form balls of about 50g / 1.75oz each.
Place them on a baking tray and leave to rise for 30-40 minutes.
Bake at 220C / 450F / GM8 for 15-20 minutes.
Add the salt, olive oil, tapenade and olives.
Knead the dough for 10 minutes. Cover and let it rest for 20 minutes.
Form balls of about 50g / 1.75oz each.
Place them on a baking tray and leave to rise for 30-40 minutes.
Bake at 220C / 450F / GM8 for 15-20 minutes.
