Olive Bread

For the olive bread, mix flour, dry yeast and salt in a bowl. Add water, olive oil and beer and knead into a smooth and pliable dough.

Cover and let rise in a warm place for 1 to 2 hours (the mixture should have doubled in size). Knead the olive strips into the finished dough, form an oblong loaf and score the surface with a sharp knife.

Place on a baking sheet lined with baking paper, dust with flour and let rise at room temperature for another 30 minutes.

Preheat the oven to 250 °C and bake the bread in it for 10 minutes, set the temperature to 200 °C and finish baking the bread for another 40 minutes.

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