I don’t buy bread anymore! The new perfect OLIVE bread recipe

I’ve made a lot of bread, but this olive bread? This one’s in a league of its own. It’s crispy, airy, packed with flavor, and dangerously easy to make. If you’ve never baked bread before, this is the recipe that’ll get you hooked. And if you have, prepare to replace your usual loaf with this beauty.

Ingredients:

* Water – 1 cup (220 ml)
* Fresh yeast: ¾ tsp. (3 g) or dry yeast: ½ tsp. (2 g)
* Bread flour – 2 ½ cups (320 g)
* Salt: 1 tsp. (6 g) (adjust to taste)
* Chopped olives – 1½ tbsp. (20 g)

Tools I Used:

Baking pan I used to bake this bread: https://amzn.to/3OZQQT3 (I used two of them, one turned upside down and used as cover)

Alternative pan:
* https://amzn.to/49UyaOo – either two of these, one turned upside down and used as a cover, or one, but covered with aluminum foil for the first bake.
* https://amzn.to/4gnx6Fb – same as the previous pan.

This bread is pure Mediterranean magic. The moment they come out of the oven, singing as they cool, you know you’re in for something special. Break one open, smear a little butter, and you’re transported.

Remember, the joy of cooking is in the process as much as in the final product. So, let’s enjoy the process together and make some delicious bread! 🥖

I would love to hear from you. Please say Hi in the comments below and let me know what country you’re watching from. If you enjoyed this video and found it helpful, please give it a thumbs up and subscribe to the channel for more delicious recipes. Happy baking!

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#bread #foodlanguage #recipe

This olive bread is amazing! Crispy, airy, absolutely perfect One bite and you’ll be hooked Water – 1 cup (220 ml) Fresh yeast – ¾ tsp. (3 g)
or dry yeast – ½ tsp. (2 g) Mix Bread flour – 2 ½ cups (320 g) Salt – 1 tsp. (6 g) Mix until there’s no more dry flour Just mix, no need to… knead Cover and let rest for 30 minutes Chopped olives – 1½ tbsp. (20g) With a wet hand stretch the 4 sides of the dough And fold to the center This will also incorporate the olives Lift the dough and slap it back I call this technique “lift and slap” Cover and let rest for 30 minutes Repeat the steps from before Stretch and fold the 4 sides The dough now is much more elastic Lift and slap Now the dough is ready for the final rise Let rise until it doubles in size,
it usually takes about 2 hours Sprinkle flour on work surface Fold the dough to make it easier to divide Divide into 6 equal parts Brush off any excess flour Flatten very gently Roll the dough piece Roll again to make it into a ball Pinch to seal Rub against work surface to seal Flatten Roll Fold into a ball Seal The process is so therapeutic Let them rest for 10 minutes uncovered Fold each ball like this to tighten its surface Pinch to seal Seal it well Move to baking tray This process helps them hold their shape better What country are you watching from? Please say Hi in the comments below 🥰 I would love to hear from you 🥰 Cover with a towel and let rise for 30 minutes Score the bread with a sharp blade or knife Sprinkle a little water around the bread Cover with another tray of the same size Bake at 430°F (220°C) for 20 minutes Remove the top tray Bake for 10 more minutes The olive aroma is incredible! And they sing! The best sound in the world Hollow taps means it’s perfectly baked As crispy as it gets Now let’s see inside What do you think? Crispy crust, soft inside There’s only one thing missing The butter! YUM! They look great!