Olive bread twists

Aperitif fingerfood bake Baking piquant
Total: 15 hr | Active: 20 min.
vegetarian

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.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 10 pieces

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

How it's done

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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