INGREDIENTS 250 gr flour 175 ml water 5 gr yeast 5 gr salt 5 gr sugar 10 ml Horio Extra Virgin Olive Oil Mountain Regions 50 gr washed and pitted Kalamata Olives | | DIRECTIONS- Mix in a bowl the water, yeast, salt and sugar, as well as, the Horio Extra Virgin Olive Oil Mountain Regions
- Slowly add sifted flour
- Kneed until a dough that does not stick to your hands is formed, that is slightly elastic
- Wrap the dough in plastic wrap and let it rise to become double in size
- Next, kneed once more so that the air pockets are removed and add the olives
- Form a loaf and place in a pan with some olive oil in order to prevent from sticking
- Bake in a preheated oven at 190 degrees for approximately 30 minutes
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