25 g of fresh yeast (or half if you use dry yeast)
300 ml of cold water.
500 gr of strength flour.
60 gr of butter.
1 can of pitted black olives.
1 salt teaspoon.
1 brown sugar teaspoon.
First chop the olives and set aside.
Sift flour, add sugar and salt. Mix with the yeast dissolved in water and gradually incorporate the rest of the water while kneading.
Mix with the olives. You will have to knead it well to make it compact.
Finally, gradually add the butter and continue kneading.
Then put the dough on a floured surface and separate the dough into four.
Give them the shape of the bread that you want to obtain, round or baguette type, and let them ferment for an hour and a half more or less, covered with a damp cloth.
Preheat the oven to 220º and introduce a tray with water, so that the oven is moist when you cook the bread.
Once the dough is fermented, arrange the baguettes or baguettes on the oven tray, sprinkle with flour and cook for 20 min at 250 °.
Once cooked, let them cool on a rack.