Olive Bread

Ingredients

• Flour1/2 cup (60 g)
• Butter1/4 tablespoon (8 g)
• Yeast1/4 tablespoon (4 g)
• Oil1/2 tablespoon (5 ml)
• Granulated Sugar1 teaspoon (5 g)
• Olives4 count (20 g)

Instructions

1. 1

   Step 1

   For this recipe you need approximately 1 hour of resting time.

2. 2

   Step 2

   In half a glass of warm water, dilute the yeast and sugar.

3. 3

   Step 3

   In another bowl, place the flour with a little salt, butter at room temperature and the oil. Mix with your hands.

4. 4

   Step 4

   Add the water with the yeast and mix until you have a smooth dough that does not stick to your fingers. Add a little more water or flour if required.

5. 5

   Step 5

   Place the dough in a bowl, cover with a clean cloth and let it stand in a warm environment until doubled in size.

6. 6

   Step 6

   Meanwhile, slice the olives.

7. 7

   Step 7

   Once the resting time is over, roll out the dough with a rolling pin and place the olives at one of the ends.

8. 8

   Step 8

   Roll up to the end and shape the bread with the olives well spread inside. Seal the ends.

9. 9

   Step 9

   Leave to rise for 30 minutes.

10. 10

    Step 10

    Bake in a preheated oven at 428 °F (220 °C) for 20 minutes or until golden brown on the outside and cooked on the inside.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Olive Bread can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.