Bread with olives

I found this receipt on a Romanian blog and I tried it. Then I decided to share this receipt with you.

I've baked this bread 2 times, and each time it tasted wonderful. The first time I've baked it in a normal electric oven (heat only from the top - I had to turn the bread around, to be baked also on the bottom) and the 2nd time in an electric oven, but with heat from the top and bottom.

Ingredients:

500 gr flour

370 ml warm water

15 g fresh yeast / 4 g dried yeast

1 teaspoon honey/ sugar

teaspoon salt

100-125 g black or/and green olives

You can use instead of the olives also other ingredients (nuts, roasted pumpkin seeds, dry tomatoes).

Preparation:

Put flour in a bowl. Mix the yeast with 1 teaspoon honey or sugar and then add the warm water. Pour the water-yeast-honey mix over the flour and mix until you get a sticky dough.

Cut the olives in thin slices and add to the dough. Mix with a wooden spoon until the olives are embedded in the dough.

Cover the bowl and leave to rest in a warm place for 2 hours.

 first attempt

second attempt

20 minutes before the dough is ready, we put in the oven a pot covered with baking paper (the pot should be made ​​of stainless steel and do not have handles made of plastic). Cover the pot with a lid and heat the oven to 220 ° C.

Put the dough on a with flour well dusted work surface (the dough is soft, but it is also elastic) and give it a round shape.

When the oven temperature reaches 220°C, carefully take the pot from the oven, remove the lid, put the bread in it, cover it with the lid and put it back into the oven. 

Then bake for 40 minutes at 220 ° C. After the 40 minutes remove lid and bake another 15 minutes to catch a nice color.

If you have a oven without heating from top and bottom, then you have to turn the bread over after the 15 minutes and you must bake it for another 10-15 minutes.

Let the bread cool down and the eat it!

 first attempt

 second attempt