Olive Bread Twists

By Dimitra's Dishes · 150 min

Ingredients

Instructions

1. In the bowl of a tabletop mixer, combine the water, sugar, yeast and 1/4 cup flour; whisk and rest 8 minutes until foamy.
2. Whisk the flour and salt together, add to the yeast mixture with the olive oil, and knead on low speed for 10 minutes until smooth and elastic.
3. Put the dough in a lightly greased bowl, cover and let it rise until doubled.
4. Mix the olives, sun-dried tomatoes, herbs and black pepper in a bowl and set aside.
5. Preheat the oven to 400°F (200°C) and line baking trays with parchment paper.
6. Roll the dough into a large rectangle on a clean surface, scatter the olive mixture evenly over it and press it in gently.
7. Cut the dough into thick strips, twist each one and place on the trays. Let rest 20–30 minutes until puffed but not doubled.
8. Brush lightly with water, sprinkle with sesame seeds if using, and bake 20–25 minutes until golden brown and cooked through.
9. Let cool slightly before serving.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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