Olive Bread with Rosemary

Method

Mix the flour with the coconut blossom sugar and salt. Then add the yeast. Add the oil and water and knead everything into a smooth dough. Add the rosemary and knead in and let the dough rise for 1 hour in a warm place.

Add the olives to the dough and knead the dough on a floured work surface. Now shape the dough oval and let it rest on the baking sheet (with baking paper) for another 30 minutes.

Cut the surface a few times and brush with water. Bake the bread at 200 degrees for 10 minutes and continue baking at 180 degrees for 30 minutes.

Ingredients

• 600 g whole wheat flour type 650
• 1 tsp Rapunzel coconut blossom sugar
• 1 tsp Rapunzel seasalt, atlantic
• 1 package Rapunzel dry yeast
• 2 tbs Rapunzel olive oil extra virgin
• 350 ml water, lukewarm
• 150 g Rapunzel Kalamata olives, without stone
• 2 tbs chopped rosemary

Tip for dipping:

• Rapunzel Polyphenolia 500, olive oil extra virgin