• 1h30
• serving

Ingredients

1 fresh yeast block
1 tablespoon of sugar
1 cup of warm milk
1 tablespoon of Andorinha Extra Virgin Olive Oil
2 cups of all-purpose flour
1/3 cup of pitted olives
1/2 tablespoon fresh rosemary, chopped
1 teaspoon of salt

METHOD

Dissolve the yeast in sugar and in some warm milk.
Let it stand for 10 minutes to ferment.
Add the milk and the Andorinha Extra Virgin Olive Oil to the yeast mixture and stir with a spoon.
Add the salt and flour.
Mix until it becomes a ball.
Then sprinkle the flour on a smooth surface and knead only until it forms a ball.
Do not add too much flour so the bread does not become doughy.
Place the dough ball on a floured baking sheet and let it rest for 1 hour or until it doubles in volume.
Then remove the air from the dough and divide it in half.
Add half the olives and rosemary to each portion of dough and knead until everything is well incorporated.
The olives will make the dough sticky at first, but then it will be elastic again.
Sprinkle with wheat flour, make an X-cut at the center and bake in a preheated oven at 210 ºC for about 30 minutes, or until the bread is golden brown.
SUGGESTION:
Tap the bread.
If the noise is hollow, the bread is ready, if not, bake it for a little longer.