Broken green olive and dried tomato bread

Preparation:

It’s important to note before starting that the choice of flour can vary according to personal preference.

This recipe accepts any type of flour: whole wheat, white… In this recipe, we use Xeixa flour, an ancient wheat variety cultivated in Mallorca, which has gained popularity due to its excellent qualities.

We’ll begin by removing the pits from the olives. Squeeze them to extract as much juice as possible and spread them on a baking sheet lined with parchment paper. Finish dehydrating them by placing them in the oven at 100°C for 2 hours. Chop the sun-dried tomatoes into pieces the size of a small grape, not too small.

Dissolve the yeast in warm water. Place the flour in a bowl. Add the olives, chopped sun-dried tomatoes, olive oil, salt, and warm water with the dissolved yeast. Knead until all the ingredients are well combined and the mixture has a bread dough-like texture.

Cover the dough with a cloth and let it rise in a warm place. Ideally, in a kitchen with the warmth of a lit fireplace. Once the dough has risen, shape it into your desired bread shape and let it rise again.

Bake for 30 minutes at 200°C.