ingredients
for one loaf of approx. 2 kg
- 1 kg Terre di Corillo durum wheat flour
- 1 tablespoon salt
- mother yeast
- warm water as required
- ½ kg of celline olives in brine
preparation
Soak the olives in warm water. Place the flour on the work surface, make a well in the centre and add the yeast, salt and water.
Mix quickly and then knead the dough until it is smooth with a medium consistency (should not be too soft).
Roll out the dough and add the olives, then fold it over it and lay it on a cloth.
Cover and let it rise for around 1 hour.
Place it in the oven at 200°C and cook for around 1 hour until it becomes golden.
This bread is especially fragrant when eaten while still warm, drizzled with Terre di Corillo extra virgin olive oil.
