INGREDIENTS
- 600 gr flour
- 350 ml water
- 15 gr brewer’s yeast
- 1 tsp sugar
- 400 gr black olives
- thyme to taste
- salt
- extra virgin olive oil
PREPARATION
- Melt the yeast and half of the sugar in 200ml of lukewarmwater. Mix 300 gr of flour with a dash of salt and the rest of the sugar in a large bowl, then add the yeast mixture. Mix well and let the dough rest for 30 minutes. Then, mix in the rest of the flour, 2 table spoons of extra virgin olive oil, and 150 ml of lukewarmwater into the dough.
- Work the dough until you obtain a soft and smooth consistency. Make the dough into a ball and let it rise again in a dry and fresh place for at least an hour covered by a clean moist dish cloth
- Once the dough has risen, divide it in four parts and roll out each part into 30×15 cm rectangles. Spread sliced olives and thyme leaves. Roll each rectangle on itself and brush some extra virgin olive oil on the surface of each roll.
- Place the bread on a cooking tray lined with wax paper and leave the bread to rise again for one hour. Cook the bread at 220° C for 15-20 minutes.