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4 Serves
120 Mins
Combine the flour, yeast, and salt in a large bowl, then mix in warm water and olive oil to form a soft dough.
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ArmenianVitamin K
5 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
312 µg / 400 µgCalcium
45 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
136 mg / 1,250 mgPotassium
182 mg / 4,700 mgSodium
777 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
92 gAlcohol
0 g
Knead until elastic, fold in the olives, and leave the dough to rise until doubled in size.
Shape the dough into a round loaf, place it on a baking sheet, and let it proof briefly.
Bake until the crust is deeply golden and the loaf sounds hollow when tapped, then cool before slicing.
6
g37
g2
g
Mexican
Moroccan