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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.

Rapunzel Products


1202570 Kalamata olives violet, without stone in brine
1201165 Fresh yeast cubes
1000695 Olive oil extra virgin
1400860 Coconut blossom sugar
1200135 Atlantic sea salt fine
1201155 Dry yeast
1000710 Polyphenolia 500, olive oil extra virgin
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