About this recipe:Enjoy the taste of the Mediterranean with this bread. Bread dough is rolled with a mixture of almonds, olives, parsley and Gruyere cheese, sliced and then baked. It goes well with salads, soups, casseroles or stews.
500g white flour
15g fresh yeast
1 pinch sugar
1 teaspoon salt
6 tablespoons olive oil
2 tablespoons finely chopped blanched almonds
150g Kalamata olives, pitted and finely chop
1 bunch fresh parsley, finely chopped
165g grated Gruyere cheese
2 eggs, beaten for glaze
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Dissolve yeast in a little warm water and stir in sugar. Cover with a warm towel and let mixture foam for 15 minutes
Place yeast mixture in a large mixing bowl. Add one egg, flour and olive oil. Knead until dough is smooth and elastic. Sprinkle with flour, cover with a towel and let rise in warm place for about one hour or until double in size.
Mix the olives, parsley, Gruyere and almonds together in a small bowl. Set aside.
Divide dough in two and roll out each piece into a 40x40cm sheet, at least 2cm thick. Spread 1/2 the olive mix over each piece of dough, then roll each piece into a tight loaf.
Line two baking trays with baking parchment. Using a sharp knife, slice each loaf. Place each slice on the baking sheet, then lightly press level with the palm of your hand.
Preheat oven to 200 C / Gas 6.
Brush beaten egg over each slice. Cover with foil and let rise for 25-30 min or until double in size.
Bake in preheated oven for 25 to 30 minutes.
Bakeries that make their own bread will sell/give you fresh yeast. You can also find it online. Alternatively, you can use 1 1/4 teaspoons dried active yeast.