Focaccia oil with oregano and salt
5 recipes
Semolina bread with olives
ingredients
servings
8
Pitted black olives
20 grams
Barley malt
1 teaspoon
Iodized salt
15 grams
Water
400 grams
Fresh brewer's yeast
10 grams
Semolina
600 grams
Bakery products from Italy
Semolina bread with olives
Semolina bread with olives
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This semolina bread with olives was prepared with a direct mix ie kneading the ingredients together with the yeast so it is fast enough and easy to prepare.
preparation
step 1
Dissolve the yeast in a little water, remembering to subtract it from the total to use
step 2
Pour it into the planetary, insert the semolina, the malt, and the water a little at a time).
step 3
As soon as the dough collapses from the planetary walls, put salt and olives and let it work another minute.
step 4
The dough must be hard and elastic.
step 5
Place it in an oiled bowl (covered with a wipe and cover). Let it rise until it is doubled in volume.
step 6
At this point, make up your loaf, my big enough, with these doses you can safely make two of them.
step 7
Then cover again and let the loaf rest for about an hour. Then turn on the oven and bring it to the maximum of its temperature.
step 8
Once ready, use a blade of cuts on the upper surface and bake the bread baking for about twenty minutes. Then lower the temperature to 220 degrees and bake.
step 9
Let the bread cool on a grill before slicing it.
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