Bread with green and black olives
This recipe comes from my cooking while living in the south of France, in a little but beautiful town call Aix-en-Provence, this bread is so perfect it can be a meal by it self. I hope you enjoy it as much as I do.
- - 1½ tablespoon of active yeast
- - 2-3 tablespoons olive oil
- - 1½ tablespoon salt
- - About 2 dl of lukewarm water
- - 17.6 oz flour flower
- - 5 oz of pitted green or black olives or both in equal parts
- Mix the yeast with a little warm water. In a bowl pour the flour and salt to and gradually mix the yeast with the fingers until the dough comes away from the bottom of the bowl. Knead for 5 minutes, then let the dough rest for 15 minutes.
- Meanwhile chop the olives and then knead into the dough by hand until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
- Prepare the plate, grease with olive oil spread the dough on the table and form a long or round loaf, brush with olive oil. Let stand 30 minutes and again and bake at 220° C or 430° F for about 40 minutes.
- Cool on a wire rack.
Cool bread on a wire rack to prevent it from getting soggy from steam accumulating on the bottom of the pan.