Nyons black olive bread
Discover the sunny flavor of Provence with our bread with black olives from Nyons. This artisan bread harmoniously combines the soft, crusty texture of a baguette with the richness and sweetness of Nyons black olives.
Preparation time
15 min
Difficulty
Facile
Cooking time
35 min
Ingredients :
– 500g wheat flour
– 15g fresh baker’s yeast
– 1 tbsp. salt
– 200 ml warm water
– 150g pitted black Nyons olives
– 2 tbsp. olive oil
Preparation
In a bowl, dilute the yeast with a little warm water. Let stand for about 10 minutes.
During the time, in another bowl, mix the flour and salt. Add the diluted yeast and mix until smooth.
Knead the dough on a lightly floured surface until smooth and elastic. If your dough is too sticky, you can add a little more flour.
Cover your dough with a clean tea towel and leave to rest for about 1 hour, or until doubled in volume.
During the time, chop the Nyons olives.
Once the dough has risen, add the black olive pieces and knead lightly to incorporate them evenly.
Preheat oven to 220°C.
Use a baking tray with parchment paper on top. Shape it into an oval or round shape according to your preference.
Leave the dough to rest for a further 15-20 minutes, then bake at 220°C for around 35 minutes, until golden brown.
Once baked, remove the bread from the oven and leave to cool on a wire rack before slicing and serving.
