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Olive Bread

di Academia Barilla

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Olive Bread
25 minutes


Bread, focaccia and pizza

Ingredients for 4 people

4 cups all purpose flour
1 (¼ ounce) package dry yeast
½ pound small black olives
2 teaspoons salt
1 ¾ cup of water

Preparation 10 minutes preparation + 15 minutes cooking
1. Pour flour in a food processor with crumbled yeast and water

2. Knead for about 7 minutes (or until the dough is springy)

3. When almost completely kneaded, coat chopped pitted olives with flour and add along with some salt

4. Cut the dough into 1 ounce pieces and shape breads to your liking

5. Arrange on a baking sheet lined with parchment paper and allow to rest for about one hour in a warm, humid place

6. Bake in a 400°F oven for about 15 minutes