Olive bread using a Thermomix
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Olive bread, a delightful embrace of Mediterranean flavors, has roots deeply embedded in the sun-kissed landscapes of ancient Greece and Italy. This artisanal loaf is more than just a sidekick to your meals; it's a bold statement that says, 'I love carbs and olives!' With its crisp crust and fragrant, tender interior, each slice is like a warm hug from the Mediterranean sun. Fun fact: olives have been cultivated for thousands of years, and legend has it that the goddess Athena gifted the olive tree to the people of Athens, making it a symbol of peace and prosperity. So, when you bake this bread, you're not just making a treat; you're partaking in a legacy of flavor and tradition that transcends time!
Ingredients
- 500 g Flour
- 1 Bag(s) Dehydrated baker's yeast
- 0.5 Teaspoon(s) Salt
- 300 g Water
- 150 g Black olive
- 1 Tablespoon(s) Olive oil
- 100 g Milk
Steps
- Preheat the oven at 220°C.
- Add 500 g of flour, 1 bag(s) of dehydrated baker's yeast, ½ teaspoon(s) of salt, 300 g of water in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 4.
- Cut in pieces, and add 150 g of black olive in the food processor bowl.
- Add 1 tablespoon(s) of olive oil, 100 g of milk in the food processor bowl.
- Mix knead: 1:00min / 0°C / Speed 3.
- Take the dough out of the bowl and gently knead it on a floured work surface.
- Shape the dough into a ball and place it in a lightly greased bread pan.
- Cover with a clean cloth and let it rest in a warm place for about 1 hour, until the dough doubles in size.
- Make diagonal cuts on the top of the bread using a sharp knife.
- Cook in the oven during 25min to 30min.
- Take the bread out of the oven and let it cool on a rack.
