What’s better than fresh, warm olive bread dipped in vinegar and oil? Maybe with some great vino too? This just sounds like a great Friday evening snack. Here is a super simple, delicious olive bread recipe which I made for lunch to spread on some tomato-basil pesto.
Baking Time: 60 minutes | Preparation: 5-10 minutes | Total time: 65-70 minutes
WHAT YOU NEED:
- 500g wheat flour
- 100g oats
- 100g chia seeds
- 250ml water
- 3-4 table spoons of olive oil
- Olives (sliced or whole without the pit – I prefer sliced)
- Optional: fresh rosemary
- 1 teaspoon backing powder
Preheat the oven to 200 degress and get a baking form ready with parchment paper.
Mix in a bowl all dry ingredients together and add as much water as needed to get a sticky dough. It should slightly form into a bowl. At the end add the olives and spice with salt, pepper, rosemary (and optional bread spice) if you want. Now put the bread in the oven and bake until it gets nice gold-brown.
If we don’t finish the whole loaf – which is a rare situation haha – I like to just store it in a bread box or in a glas storage box since we usually finish it within two days the latest and it still stays fresh. Before I severe it I usually quickly pop the slices in the oven and heat them up to enjoy the bread warm.
Enjoy your maybe Friday evening with some yummy olive bread and a glas of wine. 😉