Mediterranean Olive Bread
Nutritional values
(Percentage of daily recommendation)
Calorie | 3,845 cal. | (183 %) | ||
Protein | 97 g | (99 %) | ||
Fat | 124 g | (107 %) | ||
Carbohydrates | 573 g | (382 %) | ||
Sugar added | 5 g | (20 %) | ||
Roughage | 40.3 g | (134 %) |
Vitamin A | 0.3 mg | (38 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 24.4 mg | (203 %) | ||
Vitamin K | 35.8 μg | (60 %) | ||
Vitamin B₁ | 1.9 mg | (190 %) | ||
Vitamin B₂ | 2.3 mg | (209 %) | ||
Niacin | 40.6 mg | (338 %) | ||
Vitamin B₆ | 1.4 mg | (100 %) | ||
Folate | 1,966 μg | (655 %) | ||
Pantothenic acid | 8.6 mg | (143 %) | ||
Biotin | 114.2 μg | (254 %) | ||
Vitamin B₁₂ | 0 μg | (0 %) | ||
Vitamin C | 8 mg | (8 %) | ||
Potassium | 2,438 mg | (61 %) | ||
Calcium | 478 mg | (48 %) | ||
Magnesium | 288 mg | (96 %) | ||
Iron | 20.2 mg | (135 %) | ||
Iodine | 76 μg | (38 %) | ||
Zinc | 8 mg | (100 %) | ||
Saturated fatty acids | 17.6 g | |||
Uric acid | 933 mg | |||
Cholesterol | 1 mg | |||
Complete sugar | 16 g |
Ingredients
- Ingredients
- 2 onions
- 400 grams black Olives (pitted)
- 750 grams Pastry flour (Type 550)
- 150 milliliters lukewarm water
- 1 cube Yeast (42 grams)
- 1 tsp Thyme honey
- 6 Tbsps olive oil
- 1 tsp salt
Preparation steps
Sift the flour into a bowl. Form a well in the center. Dissolve the honey and yeast in the water. Pour the yeast mixture into the well. Sprinkle with flour and cover with a damp cloth. Let sit for about 15 minutes.
Peel the onions and cut into small cubes. Heat 2 tablespoons of olive oil in a pan and saute the onions.
Add the salt and remaining olive oil to the dough. Knead well. Knead the onion and olive into the dough. Cover with a damp cloth and let sit for 30 minutes. Preheat the oven to 220°C (approximately 425°F). Line a baking sheet with parchment paper. Shape the dough into an oblong loaf and cut the surface several times. Place the dough onto the baking sheet and bake for 35-40 minutes, until golden brown. Cool on a wire rack and serve.