Spanish Olive Bread with Olive Oil

Original and delicious! Beautiful, spicy and delicious! Spanish bread with olives and olive oil is no more difficult to prepare than regular bread. It looks beautiful when cut, and looks spectacular on a holiday table! You can spread pates, spreads, and thick sauces on bread. It is good both on its own and as a snack.
cook time: 2h 30 min
Hazel Farrow
Spanish Olive Bread with Olive Oil

Nutrition Facts (per serving)

247
Calories
4g
Fat
39g
Carbs
7g
Protein

Ingredients (5 portions)

Basic:

Olive oil 1 tbsp
Salt 1.5 tsp
Sugar 1 tsp
Wheat flour 500 g
Water 240 ml
Olives (seedless) 120 g
Dry yeast 10 g

Recipe instructions

Step 1

Step 1
How to make airy wheat bread with olives in olive oil? First, prepare the necessary ingredients. Use high-grade flour, preferably weak, with a protein content of 10.3 g. If you do not have extra virgin olive oil, a mixture of olive and sunflower oils or regular unrefined sunflower oil will also work.

Step 2

Step 2
Remove the olives from the brine and dry thoroughly. Then cut into rings, cutting each into 2-3 parts.

Step 3

Step 3
Heat the water to a temperature of 37-40°C. Dissolve sugar and yeast in it and leave for 10 minutes until a fluffy cap appears. If the cap still does not appear, then either the yeast is spoiled or the water is overheated and the dough will not rise. It needs to be mixed again with other yeast or colder/warmer water.

Step 4

Step 4
Sift the flour into a bowl. Add salt and stir.

Step 5

Step 5
Make a well in the flour and pour in the yeast mixture and olive oil.

Step 6

Step 6
Knead into a soft dough, adding a little more flour if necessary. But do not overdo it with flour, otherwise the bread will not be airy, but dense and rubbery.

Step 7

Step 7
When the dough becomes less sticky, add chopped olives and continue to slowly knead the dough until it becomes homogeneous.

Step 8

Step 8
Then roll the dough into a ball, cover with a towel and leave in a warm place for 1.5 hours. Usually on yeast packages it is written that 10 g is calculated for 1 kg of flour. We take this amount per 500 g of flour so that the dough grows faster and stronger and becomes airy. Yeast is not noticeable in finished baked goods. But if you have your own proven proportions of yeast and flour, use them.

Step 9

Step 9
Knead the risen dough. The dough is very pliable and can be shaped into an oval loaf or other desired bread shape.

Step 10

Step 10
Or place the dough in a greased rectangular pan and brush the surface with vegetable oil. Leave the dough to rise for another 30 minutes. Bake the bread in an oven preheated to 190°C for about 30-35 minutes. Place a baking sheet or pan with water on the bottom of the oven. Yeast dough loves moisture and the bread will turn out very porous and airy.

Step 11

Step 11
Remove the finished bread from the oven, brush with vegetable oil, cover with a napkin and cool on a wire rack at room temperature. Then cut into slices and serve. Bon appetit!

Additional rubrics

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