Bread with black olives and raisins

bread with black olives and raisin rains
Tempo di lettura/Reading Time: 2 min

Hi girls and boys!

As I promised you I uploaded the recipe for bread with black olives and olives.

At the beginning this was an experiment: I had a lot of raisins at home and I wanted to try a tastier bread. The experiment turned out great!

I am a lover of breadcrumbs and very soft bread. This bread reflects my tastes very much.

When you try to replicate the recipe you will realize not only that it is very simple, but also that the bread obtained is delicious! I also recommend accompanying it with a cheese and salami platter.



  • 1 kg of flour 00
  • 600 ml of water
  • 100 ml of extra virgin olive oil
  • 150 g of raisins
  • 150 g of pitted black olives
  • 1 teaspoon honey
  • 2 teaspoons of sugar
  • 4 teaspoons of salt
  • 2 sachets of freeze-dried beer yeast or 2 cubes of fresh beer yeast

Pour the raisins into a bowl and cover it entirely with water to hydrate it. Soak it for 15 minutes.

Cut the olives in two following the short side.

In a saucepan, heat the water without bringing it to a boil. Dissolve honey and sugar in the water. Add the brewer’s yeast and dissolve it completely. Leave the mixture to rest for at least 5 minutes.

In a bowl pour 500 g of flour and half of the mixture into the saucepan and knead. Add the oil, olives and raisins, having previously drained it. Gradually add the remaining flour and the liquid mixture with the yeast.

Finally add the salt and continue to knead.

Take two 25-cm diameter pans and line them with parchment paper. Divide the dough in two and place it on the baking trays.

Leave the dough to rise for 3 hours at a constant temperature of 25 ° C. I put the two trays in a preheated oven at 25 ° C, since the room temperature in the house is colder.

After rising, raise the oven temperature to 250 ° C and cook for 40 minutes.

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