Olive Bread
Ingredients:
- CastelineS Classic Olive Oil
- CastelineS Organic Black Olive Oil
- 600g flour
- 175g rye flour
- 400g water
- 15g baker’s yeast
- 12g salt
- 20g tapenade
- 200g pitted black olives
- 10g olive oil
Mix the water and yeast, then combine with both flours to form a dough.
Add the salt, olive oil, tapenade, and olives.
Mix for 10 min. Cover and let rest for 20 min.
Form balls of approximately 50g.
Place them on a baking sheet and let rise for 30-40 min.
Bake at 220°C for 15 to 20 min.