Olive bread twists

Olive bread twists

Total: 15 hr | Active: 20 min.
vegetarian
Nutritional value / piece: 230 kcal
, Fat: 7 g
, Carbohydrate: 34 g
, Protein: 6 g
Olive bread twists are like a little taste of the Mediterranean. Crispy on the outside and full of juicy, aromatic olives, they ooze summer flavours with every bite. A real treat that captures the sun and flavour of the Mediterranean.

Ingredients

10 pieces

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

350 g white flour
150 g wholemeal PureSpelt flour
2 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
½ tsp dry yeast
3 ½ dl water
1 ½ tsp salt
2 tbsp olive oil
150 g pitted mixed olives

Shape

1 tbsp olive oil
a little sea salt
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

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.

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.