I love freshly baked breads, their smell is amazing and because I am an olive lover, I have baked and shared my different kinds of olive breads in my page and today I baked other olive bread with crunchy outside and soft inside.
This bread is salty, peppery, and combination of olives and garlic flavour makes magic and you will have a beautiful bread.
- 500g all purpose flour
- 25g yeast
- 5g salt
- 2g garlic powder
- 1 fresh thyme
- 1 ½ tsp chilli flakes
- 1 g dried rosemary
- 92g black olives, pitted, drained and chopped
- 92g green olives, pitted, drained and chopped
- 360 ml water
In a bowl, mix flour with garlic powder, salt, thyme, rosemary, chilli flakes. Dissolve the yeast in the 120 ml water and then add to the flour mixture. Now add the rest of the water ( 240 ml) and kneading the mixture until mix well together and the dough pulls away from the sides of the bowl. Add chopped olives and knead again.
Grease with the olive oil the bowl and transfer the dough into the bowl. Drizzle some olive oil top of the dough and cover with kitchen towel in a warm place and let it rest for 2.5 hours until doubled in size.
On a floured surface, flatten the dough and knead the dough 1-2 minutes and shape it into a ball. Sprinkle flour over parchment paper , add the dough , sprinkle some flour top of the dough and cover with a towel and let rise for 45 minutes.
Meanwhile, turn the oven to 240 C and add a round iron cast pan inside the oven ( without the lid) for 45 minutes until the dough rise.
After 45 minutes remove the pan from the oven and transfer the dough with parchment paper into the pan and put the lid on. Bake the dough at 240C for 30 minutes.
After 30 minutes, remove the lid and keep baking for 20 minutes at 230 C. By this way the bread get crispy golden crust. Let it cool before cutting the bread.