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Figue Juice
in Centrifuge
How to make figue juice, learn from the Modernist Cuisine laboratory
Recipe
Side
Olive Bread
By FDL
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Learn how to make bread with this Italian recipe for a soft and tasty olive bread
Ingredients
Ingredients
- Fresh yeast 40 g
- Wheat flour 500 g
- Sugar 15 ml
- Warm milk 125 ml
- Olive oil 75 ml
- Black olives 100 g, chopped, stoned
- Salt 15 ml
Info box
- Preparation time
- Cooking time
- Recipe category Side
- Recipe yield 4
- Recipe cuisine Italian
Preparation
Put the yeast, flour, sugar and a cup of lukewarm water into a baking bowl and knead well.
Then put the baking bowl into the oven, preheated to 40°C, and leave to rise for 30 minutes.
Take out and knead in the warm milk, olive oil and finely chopped olives.
Dust with a little flour and leave to rise for a further 45-55 minutes.
Next, form two or three flat loaves and brush with hot water.
Leave to rise for a further 20 minutes.
Bake at 200-220° C until brown and crusty.
The bread is done when it sounds hollow when tapped.
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