Olive Yeast Bread with Delicious Filling

Mix the flour with the yeast, sugar and salt in a baking bowl. Warm the milk slightly and add it to the flour mixture.

Mix everything with the dough hooks of the hand mixer for five minutes until the dough separates from the edge of the bowl. Let the dough rise at room temperature with the lid closed for about 60 minutes, until it doubles in volume.

Remove the skins from the onion and garlic. Rinse the sage and pluck the leaves. Finely chop the onion, garlic and sage. Heat a tablespoon of oil and roast the onion, sage and garlic in it at low temperature.

Cut the olives in half, remove the seeds and chop them not too finely. Coarsely chop the nuts as well and mix them with the olive pieces, the raisins and the onion mixture. Season everything heartily with salt and the chili flakes.

Roll out the dough into a rectangle on a lightly floured surface. Spread the olive mixture evenly on top and roll up the dough.

Line a baking sheet with paper. Place the dough roll in the shape of a horseshoe. Put the baking tray in the cold oven on the middle shelf. Bake the bread at 180 degrees convection oven 160 degrees, gas level 2 to 3 for about 50 minutes. Remove the bread and brush with the remaining olive oil while still hot.

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