Olive bread

My niece is on school holiday and has come back home.

So when making bread, I had to make a larger batch than usual. Because when I make small recipes like the ones I usually make, it would run out in no time. Today, the recipe I'm sharing is a lot bigger recipe.

The first time I made it, I used only 200 grams of flour. It ran out within a day. So my family members told me to make more next time.

So this time, I doubled the recipe.

I think the deliciousness of this bread recipe comes from many things ^^, the fluffiness and softness of the bread, the delicious saltiness of the black olives, and the richness of the cheese. Whether you eat it freshly baked or reheat it in the toaster until the top crust is crispy, you can eat it plain or dip it in olive oil. It's even more delicious.

Olive bread

Make a 25 cm x 35 cm bread

Bread dough

400 g ................... Bread flour

6.5 g ..................... Granulated sugar

6.5 g ..................... Instant yeast

6.5 g ..................... Salt

270 g .................... Water

15 g ...................... Olive oil

20 g ...................... Honey

80 g ...................... Black olives

1 1/2 tbsp ............. Thyme

Filling

200 g .................... Pizza cheese

Topping

15 ......................... Black olives (cut in half)

.............................. Thyme

.............................. Olive oil

Coarsely chop black olives and thyme together and set them aside.

Put the flour, sugar, and yeast into a stand-mixer bowl and whisk to combine. Add the salt and whisk again.

Pour the water, olive oil, and honey into the bowl.

Knead (using a dough hook) for 6 minutes or until smooth and elastic.

Add the chopped black olive and thyme.

Knead for 2 more minutes.

Brush a bowl with olive oil. 

Roll the dough into a ball and put it into the bowl. Cover and let it rise for 1 hour.

Line a 25 cm x 35 cm pan with baking paper. Brush the paper with olive oil.

Put the dough into the pan and stretch it.

Place the pizza cheese over the dough.

Roll the dough to cover the cheese.

Cover and let it rest for 20 minutes.

After 20 minutes, stretch the dough until it reaches the side of the pan.

Cover and let it rise for 40 minutes.

Preheat an oven to 220℃

Spray the dough with water. Top with black olives and sprinkle with salt and thyme.

Drizzle with olive oil.

Bake in the 220℃ preheated oven for 20-22 minutes. 

Let it cool slightly before serving.

Olive bread