Ingredients
Hint:
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
kochen@bettybossi.ch
Dough
Shape
How it's done
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Dough
Mix the flour, herbs and yeast in the food processor bowl. Pour in the water, stir with a wooden spoon until the flour has absorbed the water. Cover the dough and leave to rise at room temperature for approx. 12 hrs. Using the dough hook on a food processor, knead the dough on a low setting for approx. 3 mins. Add the salt and oil, continue to knead for approx. 3 mins. Leave the dough to rise at room temperature for approx. 30 mins. Ease four sides of the dough away from the edge of the bowl using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover the dough and leave to rise again at room temperature for approx. 20 mins. Repeat this step 3 times, mixing in the olives the final time.
Shape
Divide the dough into 10 portions. On a lightly oiled surface, quickly stretch and twist the bread into long bread twists, place on two baking trays, brush with oil, sprinkle with salt. Cover the bread twists and leave to rise for a further 30 mins.
To bake
Place the baking trays in the oven, heat the oven to 220 °C (convection). Slide the bread twists and baking paper onto the hot baking trays, bake for approx. 20 mins. Remove from the oven, leave to cool on a rack.
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