Olive Bread with Tapenade

Preheat the stove to 200 °C. Drain the olives in a sieve and add the collected oil to the flour form.

Knead all the ingredients with a machine or by hand. Form the dough into a ball, flour it, and place it in the baking dish. Cover tightly with plastic wrap and rise until doubled. Now knead again, rise again, place dough ball on a baking tray, dust sufficiently with flour and cut a few crosses with a kitchen knife. Bake for 15 min at 200 °C, then switch back to 180 °C and bake for another 15-20 min.

Serve: This bread is excellent for spreading with tapenade.

Tapenade: soak anchovy fillets for about 1 hour, capers also soak well, changing the water twice. Put all ingredients in a hand mixer form and grind not too fine.

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