Olive bread

Olive bread

Total: 25 hr 35 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / 100 g: 211 kcal
, Fat: 2 g
, Carbohydrate: 41 g
, Protein: 7 g


1 piece


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To toast the flour

50 g white flour

Yeast dough

250 g white flour
50 g wholemeal flour
1 tsp salt
¼ cube yeast (approx. 10 g), crumbled
3 dl water
2 tsp apple vinegar
40 g green olives, quartered

To shape

½ tbsp wholemeal flour
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How it's done

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To toast the flour

Toast the flour in a non-stick frying pan without oil, swirling the pan until the flour turns light brown. Transfer the flour to a bowl, leave to cool.

Yeast dough

Add the white flour, wholemeal flour, salt and yeast, mix. Pour in the water and cider vinegar, knead to form a soft dough. Knead in the olives, cover and leave to rise in the fridge for approx. 24 hrs.

To shape

Divide the dough in half, shape each half into a 50 cm long roll. Place the two rolls next to each other on a baking tray lined with baking paper, press the ends together, twist inwards in a spiral fashion. Dust with flour, cover and leave to rise at room temperature for approx. 30 mins.

To bake

Approx. 10 mins. in the centre of an oven preheated to 220°C. Reduce the heat to 180 °C and bake for a further 25 mins.

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