Mediterranean bread

Name: Mediterranean bread
Total time: 2 h 55 min

2H 55M

If you like olives, then Mediterranean bread is the right choice for you. Very light and soft inside, this bread has a crispy crust and a stunning aroma. Although it’s easy to prepare, it’ll take about three hours in total. And when the rich aromas of the Mediterranean waft through your kitchen, the only thing that’s left for you to decide is which Argeta to spread on this Mediterranean speciality.

Ingredients

Flour450 g
Dry yeast1 sachet
Garlic powder1 tsp
Olive oil2 tbsp
Warm water360 ml
Mixed pitted olives150 g
Salt1.5 tsp

Procedure

Dough:

Mix the flour, dry yeast, garlic powder and salt in a bowl.
Pour in the olive oil and warm water and just mix with a wooden spoon to make a homogeneous mixture – do not knead the dough.
Stir in the roughly chopped pitted olives.
Cover the bowl tightly with cling film, put it in a warm place and leave the dough to rise for two hours.

Preparing the baking dish:

Place the cast-iron pot with its lid in the oven and heat at 220ºC for one hour.

Shaping and baking:

Place the dough onto a thoroughly flour-dusted surface.
Do not touch the dough as it’s sticky and cannot be shaped by hand.
Using a dough scraper, shape the dough into a loaf by pulling the ends of the dough from the bottom and pressing them into the middle of the top, repeating the process on all sides of the dough.
Transfer the loaf onto parchment paper.

Carefully take the heated pot from the oven, place the parchment paper and the loaf inside and immediately cover it again.
Bake the Mediterranean bread at 220ºC for 30 minutes in a covered pot and for another 10 to 15 minutes uncovered.
After baking, transfer the bread to a wire rack and leave it to cool.