Olive bread

Bread with Olives and
Sun-Dried Tomatoes

Description

This bread is prepared with whole wheat flour, organic Throumba olives, and sun-dried tomatoes. It reflects traditional Mediterranean bread-making practices and highlights the incorporation of organic olives into staple bakery products.

Directions

Step 1

In a bowl, mix the flour, garlic powder, oregano, sugar, and salt.

Step 2

Dissolve the yeast in 3–4 tablespoons of lukewarm water. Add 1–2 tablespoons of flour and allow the mixture to activate.

Step 3

In a large bowl, combine the flour mixture, yeast mixture, remaining water, and olive oil.

Step 4

Knead until a smooth and elastic dough forms.

Step 5

Add the olives and sun-dried tomatoes and knead again until evenly incorporated.

Step 6

Divide the dough into two portions and shape into loaves.

Step 7

Place on a baking tray, cover, and allow to rise until doubled in size.

Step 8

Score the surface, brush lightly with water, sprinkle with sesame seeds, and bake at 180°C for 15–20 minutes.

Step 9

Remove from the oven and allow to cool before slicing.

Notes

The bread may be served fresh or toasted. It pairs well with vegetables, cheese, or olive-oil-based spreads and may be included in a balanced daily diet.

Ingredients

1 kg whole wheat flour
¼ teaspoon garlic powder
45 g fresh brewer’s yeast
1 tablespoon oregano
150 g finely chopped organic Throumba olives
6 sun-dried tomatoes, finely chopped
1 cup lukewarm water
3 tablespoons olive oil
1 teaspoon sugar
Salt

Bread with Olives and Sun-Dried Tomatoes