Olive Bread

A bean recipe for every taste:

(*) 1 loaf a about 850 g/20 slices For the yeast dough, sift the flour into a suitable bowl. Make a well in the center. Pour in the yeast and honey, add a third of the lukewarm water. Stir with a dough ladle, adding a little flour from the edge, until a viscous dough is formed. Sprinkle only a little flour on top. Cover the bowl and let the dampfl rise at room temperature until cracks appear.

Add the remaining water (be careful with the mixture: adjust! (**) ), add olive oil and salt. Mix first with the ladle, then knead by hand with the flour from the edge to form a smooth dough. While doing this, pull the dough long with the heels of your hands and fold repeatedly. Form into a ball, shape into the baking dish and cover with a wet kitchen towel. Let the dough rise at room temperature until doubled in size.

Coarsely chop the olives. Mix with the Herbes de Provence (***) and knead into the dough. Shape into a round or possibly oblong loaf. Score diagonally two or three times to taste. Place on a floured baking sheet and rise repeatedly with the lid closed.

Preheat the oven to 225 °C.

Bake the olive bread in the lower part of the hot oven for ten min. Reduce the heat to 175 °C and bake for another thirty to thirty-five minutes.

Baking test: turn the bread to the other side and tap it heartily with your index finger. Toe

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