Olive bread tastes great for soup or as part of a tapas meal. This recipe yields 4 juicy olive breads
4 cloves garlic, finely chopped
1 red onion, finely chopped
2 small glasses of sliced black olives, finely chopped
10 sun-dried tomatoes, finely chopped
2 dl finely chopped fresh parsley
1 dl finely chopped fresh coriander
About. 1.5 kg wheat flour
2 pcs dry yeast
4 ts salt
1 l sell
4 tbsp olive oil
Knead everything well together and let it rise to double size, mine. 2 hours. Divide the dough into 4 equal parts. Bake out round loaves of bread and leave them to rise for about 1 hour. Bake at 200 degrees for about 50 minutes. Check if they are cooked through by snapping at them with a finger underneath. The sound should be hollow.
Cool the loaves on a rack. Olive bread is excellent to freeze.
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