Bread with crushed green olives and sun-dried tomatoes

Preparation:

Before starting, it should be noted that the type of flour used is entirely up to personal preference.

This recipe works with any type of flour: wholemeal, white… In this version, we use “xeixa” flour, an ancient wheat variety that was traditionally grown in Mallorca and has regained popularity thanks to its renewed availability and the excellent qualities it provides.

We begin by removing the stones from the olives. We squeeze them to extract as much juice as possible and spread them on a baking tray lined with parchment paper. We finish dehydrating them by placing them in the oven for 2 hours at 100°C. We chop the sun-dried tomatoes, keeping the pieces roughly the size of a “burballa” (not too small).

Dissolve the yeast in warm water. Place the flour in a bowl. Add the olives, chopped tomatoes, oil, salt, and the warm water with the yeast. Knead and work the dough until all the ingredients are well combined and it has the texture of bread dough.

Cover the dough with a cloth and leave it to ferment in a warm place away from cold drafts. Inside the kitchen, with the warmth of a lit fireplace, would be ideal. Once the dough has fermented, shape the bread as desired and let it ferment again.

Bake for 30 minutes at 200°C.