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Ingredients
- 500 g flour
- 25 g fresh yeast
- 10 g salt
- 100 g of Escamilla pitted manzanilla olives from Seville
- 300 ml lukewarm water
- 40 ml olive oil
Elaboration
First, mix the yeast with the warm water and stir until it is well dissolved. Then add the 500 grams of flour in a bowl and then add the salt on a small side.
Make a hole in the middle of the flour and pour in the water and yeast solution together with the oil. We start to knead very well so that all the ingredients begin to mix.
Secondly, we cut the Escamilla olives from Seville in slicesOr, another good option is to buy them already cut like these, to add them to the dough:
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Knead again so that this last ingredient integrates with the rest.
Once all the ingredients have been mixed and kneaded, leave to rise for a few minutes. rest the dough for two hours covered with a cloth until it has doubled in volume.
When the resting time has elapsed, we take a dish and sprinkle it with a little water. of oil and flour so that the dough does not stick to the bowl. Then, we shape the dough into the desired shape so that it adapts to the container we have chosen. It can be bar-shaped, round, elongated, etc.... Place the dough inside the container and cover with an ovenproof lid.
Bake the dough for 20 minutes at 250º until you see that the bread is done. You can brown it more or leave it more raw according to personal taste. When it is to your liking, remove the bread and leave it to cool..
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