Olive-bread with rosemary

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  • 1 kg flour
  • 2 spoonfuls dry yeast
  • 1 spoonful oregano
  • 1 spoonful sugar
  • 2 teaspoons of salt
  • 80 gr extra virgin olive oil XENIA
  • 2 cups warm water
  • 150 gr XENIA Kalamata pitted olives
  • Leaves of rosemary
noun_Silverware_111759Created with Sketch.
Serves: 4

In a bowl, stir the flour with the yeast and oregano. Add sugar, salt, olive oil, warm water and knead until the dough goes soft. Leave the dough covered in a warm place until it puffs up. When it doew, lay it and spread it on an oiled baking tray, pressing it lightly so that it is flat and even, oil it and make little cavities by pressing the dough with your fingers, where you then place the Kalamata pitted olives and leaves of rosemary. Bake in medium fire for about an hour. Serve hot.

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