Preparation : 5 min | Resting : 1 hr 30 min |
Cooking : 15 min | Equipment : |
Difficulty : | Rating : 0 rates |
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250 | g strong white bread flour |
50 | ml olive oil |
5 | g salt |
10 | ml olive oil |
150 | ml water |
6 | g fresh yeast |
100 | g pitted olives |
1 | Stir the yeast into the water with a fork until it dissolves. Leave to rest for 1 minute. |
2 | Place the flour, salt, oil and yeast liquid in the main bowl fitted with the dough blade. |
3 | Process for 1 minute or until a soft dough has formed. |
4 | With floured hands, transfer the dough to an oiled dish. Cover with cling film and leave to rise for 1 hour. |
5 | Gently fold the dough over twice with floured hands and cover with cling film or a damp cloth. Prove* for 30 minutes. |
6 | Meanwhile, preheat your oven to 240 °C (gas mark 9). |
7 | Gently lift the dough out of the dish and place it on a baking tray lined with baking parchment, taking care not to squash the air bubbles. |
8 | Spread the dough out, flattening it with your fingertips. |
9 | Scatter the olives and thyme over half the surface and fold the other half over. Brush with the oil. |
10 | Bake for approx. 15 minutes. Eat warm or cold. |