Olive Bread Mediterranean – Roman Pot

Whisk flours with salt. Stir yeast with sugar in ¼ liter of warm water until smooth. Gradually stir into flour with 1 tbsp olive oil. Knead in remaining flour to make a fairly soft dough.

Knead heartily for 5 min, form into a ball, leave in a warm place with the lid closed for 1 hour. Knead the dough again, pull apart, sprinkle olives on top and incorporate. Form dough into oval shape and place in watered, lightly oiled cooking pot sprinkled with thyme. Brush bread with milk, let rise with lid closed for another 30 min. Bake the bread with the lid closed in the oven at 200 degrees (convection oven 180 degrees) for 30 minutes, removing the lid in the last 10 minutes.

Resting time: 1 hour 30 min

Baking time: 1 hour

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