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.