Olive Bread
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Olive Bread
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 450 grams Vincenzo’s Plate Bread Dough
- 8 large black olives pitted and cut into 4 pieces
- 1 small cup plain flour
- extra virgin olive oil EVOO
- balsamic vinegar
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Instructions
- Make sure the dough has been out of the fridge for 15 minutes.
- Throw some flour on the wooden board/bench and spread it using the palm of your hand and place the dough on top.
- Spread the dough with the rolling pin making sure it is not too flat or too thin.
- Place half of the olives on top, pressing them into the dough at least 4cm apart from one another.
- Now, roll the dough with your hands and try to cover all of the olives with the dough.
- Preheat the oven to 250 degrees.
- Add the rest of the olives by pressing them into the dough and covering them once again.
- Use the rolling pin to gently press the olives further into the dough. It’s OK if you can still see a couple of the olives at the top.
- Line the pizza tray with baking paper and place the ball of dough on top.
- Now, with a sharp knife, make a slit on the right hand side of the ball of dough. It should open slightly but make sure you don’t cut all the way down!
- Place the tray in the oven for at least one hour.
- Once it has browned on top and cooked through, leave the bread to rest for between 15-20 minutes.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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