Khorasan bread with olives
500 g of Molino Rossetto Khorasan flour
290 g of water
3 tablespoons of extra virgin olive oil
2 teaspoons of salt
1 teaspoon of sugar
7 g of brewer’s yeast
130 g of green pitted olives
Recipe for bread maker
Put in the bread pan handle water, oil and the flour with salt and sugar; in the end add also the brewer’s yeast.
Set the bread maker on the program for kneading and rising. At the first acoustic signal add the olives and let the program terminates.
If you knead with hands, blend flour, salt, sugar and brewer’s yeast. Make a well in the centre of the flour and add water and oil. Knead all the ingredients for 10 minutes. Make a ball and let it rest for an hour.
At the end of the rising bring the dough, make some buns and put them on a backing tray covered with baking paper. Let them rest for 15 minutes. Preheat the oven to 220°C. Bake the buns for 30-35 minutes. The bread will be ready when it will be golden.