4 h
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Fine wholemeal flour 0.017 kg
Water 0.108 l
Flour enhancer 1.667 g
Table salt 2.5 g
Yeast 3.0 g
Olive oil 0.008 l
stoneless black olives 0.017 kg

Kneading time: 15'

1st Fermentation of the dough without dividing:  90´

2nd Fermentation per piece of the divided dough:: 10´

3rd Fermentation of a formed piece: +/- 45´

Cooking time: 20´/25´

Oven temperature: 230 ºC


  • The day before make a sponge with a quarter of the flour, salt, water and yeast.
  • Ferment in the refrigerator.
  • Knead adding the sponge little by little. Add the oil.
  • Add the olives at the last minute.
  • Ferment in block by folding if necessary.
  • Make pieces of +/- 450 g.
  • Form ball shapes and let settle.
  • Form cakes.
  • Ferment, stretch the cake and place it on a cooking spade with semolina flour. Degas with your fingers or make deep cuts. Optionally, sprinkle with coarse salt, spices, aromatic herbs, oil or replace the olives.
  • The volume should be approximately twice the initial size.
  • Bake, steaming the pieces before introducing into the oven and after again, opening the air intake at the end of the cooking.
Nutritional information (1 portion)
Fiber 1.59 g
Saturates 0.35 g
Monounsaturated fatty acids 1.36 g
Polyunsaturated fatty acids 0.33 g
Cholesterol 0.01 mg
Calcium 6.07 mg
Iron 0.5 mg
Zinc 0.32 mg
Vitamin A 3.33 ug
Vitamin C 0.0 g
Folic acid 17.82 ug
Salt (Sodium) 272.12 mg
Sugars 0.07 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.