Black Olive Breads
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 5 min.
Ready in
Ingredients
for
20
- Ingredients
- 2 Tbsps Yeast
- 3.333 cups all-purpose flour
- 1 tsp salt
- 2 Tbsps olive oil
- all-purpose flour (for the work surface)
- ⅔ cup Chorizo (finely chopped)
- 0.333 cup black Olives (pitted, drained and chopped)
- 1 Tbsp fresh rosemary (chopped)
Preparation steps
1.
Mix the yeast with 2 tbsp warm water. Stir in a pinch of sugar and add enough flour to create a soft dough. Cover and leave to rise in a warm place for around 20 minutes – cracks should be visible on the surface.
2.
Mix the remaining flour with 220 ml warm water. Add the salt, oil and the starter dough. Cover and leave to rise for another 40 minutes.
3.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and line a baking tray with greaseproof paper.
4.
Knead the bread well on a floured work surface working in the chorizo, olives and rosemary. Shape into stick and split into 20 pieces. Place the baguette on the prepared baking tray, cover and leave to rise for another 20 minutes.
5.
Brush with water and bake until golden brown and crispy. Remove from the oven, leave to cool and serve.
