Sunday, 8 April 2012

Rustic olives bread - Paine rustica cu masline

Ingredients: 500 gr flour,400 ml warm water,1 teaspoon salt,1 teaspoon sugar,100 gr olives,7 gr yeast.

Put the sifted flour into a large bowl and stir in the salt,sugar and yeast.Make a well in the centre and pour in 400 ml tepid water.Gradually mix the flour into the water,using a wooden spoon to make a soft,slightly dough.Add 100 gr pitted and chopped olives,then cover loosely with a clean tea-towel and leave in a warm place for about 2 hours,or until dough has tripled in thickness.
Preheat the oven at 220 C.Preheat a pan with a lid on (20 cm diameter),for 10 -15 mins. Put the dough into the hot pan, put the lid on and bake for about 45 - 50 min,at 200 C.

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