How to make
From the listed products for dough, a soft dough is kneaded, which is left to rise at room temperature until it has doubled in volume.
After the first rising, stir well with a wooden spoon, cover with cling film and leave it to rise a second time.
Place the ingredients for the olive salad in a bowl, mix well and pour them into the dough after the second rising.
With a spatula, carefully mix everything until the stuffing is evenly distributed throughout. Cover again and let rise again until it has doubled in volume.
The oven is heated to 450°F (230°C) together with the baking in which it will be baked /or two smaller ones/ and the raw material should not fill more than half of the baking pan.
After the third rising and a once the oven is heated, the kitchen counter is sprinkled generously with flour, the dough is poured on it and with a few movements it is gathered in the middle, enough to give it a shape.
Sprinkle with flour on top and transfer it into the baking pan. If it is to be baked in two or more baking pans, each part is shaped separately, sprinkled with flour and transferred into the vessel in which it will be baked.
The time to bake the bread is between 25-40 minutes, until the crust has nicely browned and the bread feels light in weight.
The stuffed bread with olive salad is removed from the oven and from the baking pan and it is placed on a wire rack until it has completely cooled.
