Wholemeal olive bread

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare Bread Line Strong flour250g
water230 ml
oil2 tablespoons
bread yeast1/2 sachet

Ingredients for the filling/topping

100g destoned black olives, salt as needed


Melt the yeast in a little tepid water. In the mixing bowl of your dough-maker, place the flour, salt, oil, the rest of the water and the melted yeast, and work it all together into a soft and compact dough. Now add the olives, working them into the mix well. Seal the bowl with some clingfilm, and leave to rise for at least two hours - the dough will double in volume in this time.
Once risen, remove from the bowl, and roll it out into a rectangle. Now roll it over on itself into a loaf shape, and place in a oiled and floured baking tin. Leave to rise until it doubles in volume again (between one and two hours). Brush the surface with a little more oil and bake at 200°C in the centre of the oven for 50/60 minutes. Remove, leave to cool on a wire rack, and serve.


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