Bread with olives


1 Yeast-raised pasta
350 gr. Black olives
Extra virgin olive oil

In a large bowl, mix together flour, yeast, sugar, salt, olive oil, and water. Tear olives with your fingers and add to the dough and mix well. Knead until smooth and elastic. Set aside until it doubles in size. Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Cook (180 degrees C) until ready

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