Casserole Bread with Kalamata Olives

by Pia Haugseth
Vegan
Dairy-free
240 min
Casserole Bread with Kalamata Olives

ingredients

  • 1/2 pack dry yeast
  • 3 1/2 dl lukewarm water
  • 1 tsp sugar
  • 480 g plain white flour
  • 2 tsp sea salt flakes
  • 4 tbsp olive oil
  • 70 g kalamata olives

method

  1. Mix dry yeast, water and sugar to a small bowl and cover with a cloth. Leave for a few minutes until white bubbles form over the liquid.
  2. Mix all ingredients together to a large bowl and knead for 10 minutes. Place the bowl in a warm place with a cloth over it for it to rest for 1 hour.
  3. Bake the bread and let it rise, with a baking paper under the dough, in a varm place for about 30 min. After 20 minutes, insert the iron pot with the lid to the oven on the lower rack. Heat the oven to 250 degrees celsius.
  4. Carefully take the iron pot out of the oven and transfer the baking sheet with the bread into it. Put the lid on and bake in the oven at 220 degrees celsius for about 30 minutes.
  5. Remove the lid and cook for another 15 minutes. Once finished, let the bread cool on a cooling rack.
advertisement