Olive bread
Description
To make the starter, place the yeast, 200 ml of water, and 150 g of flour into a small bowl. Mix the ingredients, cover with a towel, and leave overnight. Then, pour the starter into a large bowl, add salt dissolved in water. Add flour and mix. Add the starter mixture and pour in olive oil, stirring constantly. Cover the dough with a towel and let it rest for a couple of hours, kneading it 1–2 times during this period. Remove the pits from the olives, chop the flesh, add it to the dough, knead again, and set aside in a warm place for 15 minutes. Shape the dough, place it onto a baking tray, brush with water, and let it rest for another 20 minutes. Bake at 200°C for 1 hour, remove from the oven, cover with a towel, and let it cool. Serve warm or cooled. Perfect with tea.