The most delicious recipe for fluffy and musky olive bread. The perfect fasting snack for every day!
Waiting time: 2 hours
Execution time: 30 minutes
Servings: 10-12
Components
For the yeast
- 1 sachet of dry yeast
- 150 g flour for all uses
- 250 ml of warm water
- 1 tbsp. granulated sugar
For the dough
- 850 gr. Farina flour
- 250 gr. pitted black olives
- 250 ml of orange juice
- 100 ml vegetable butter
- 50 ml sunflower oil
- 1 tsp salt
- 1 cinnamon sticks
- 1 tbsp. mint, dry
- 2 medium onions, finely chopped
- ½ bunch of fresh coriander, chopped
Execution Method
For the yeast
- Put the yeast, sugar and lukewarm water in the mixer bucket and stir with a whisk until the yeast dissolves.
- Add the flour and mix. Cover the bowl with a film and leave in a warm place for about 30-60 minutes until it doubles in size.
For the dough
- In a large bowl put the flour, cinnamon, sunflower oil, butter, mint and rice all together until they look like crumbs.
- Next, make a hole in the center and pour in the orange juice, yeast mixture, salt, and knead until it becomes an elastic and smooth dough.
- Then add the olives, the coriander and knead again.
- Put the dough in a lightly oiled bowl, cover it with a film and let it rise for about 1 hour in a warm place until it doubles in volume.
- Preheat the oven to 180. C.
- Cut the dough into pieces weighing 180 gr. and with our hands we form balls.
- Place the balls in pans that we have coated with oil glue and let them swell for about 30 minutes.
- Bake for about 60 minutes until golden brown.
Fluffy, delicious, aromatic, freshly baked olive bread rolls. You will love these bread rolls for your snack or breakfast.
Waiting time: Two hours
Preparation time: 30 minutes
Servings: 10-12
Ingredients
For the sourdough
- 1 sachet of dry yeast
- 150 g all-purpose flour
- 250 ml lukewarm water
- 1 tbs granulated sugar
for the dough
- 850 g strong flour
- 250 g black olives, unpitted
- 250 ml of fresh orange juice
- 100 g vegetable butter
- 50 ml sunflower oil
- 1 tsp salt
- 1 pinch of cinnamon
- 1 tbsp mint, dry
- And a bunch of fresh coriander, chopped
Method
For the sourdough
- Add yeast, sugar and lukewarm water in the bowl of an electric stand mixer, whisk until the yeast dissolves.
- Add the flour and stir. Cover the bowl with a plastic wrap and leave it in a warm place for about 30-60 minutes until it doubles in size.
for the dough
- Put in a large bowl the flour, cinnamon, oil, butter, mint and rub mixture in between your fingers until it resembles wet sand. Make a small well in the center and add the lukewarm water, the mixture of yeast salt, and beat with the mixer until you create a smooth and elastic dough.
- Then, add the olives and coriander and knead again with your hands.
- Shape into a ball. Brush a bowl with oil, place the dough in it and cover with plastic wrap.
- Set it aside to rest and rise for at least 1 ½ hours, at room temperature, until it doubles in size.
- Preheat oven to 180 ℃ fan.
- When the dough is ready, punch down on a clean working surface.
- Cut the dough into pieces weighing 180 g and make balls.
- Put the balls in a baking dish lined with parchment paper.
- Let the balls double in size about 30 minutes.
- Bake for 60 minutes until golden.