Eosinophilic Esophagitis Friendly Classic Olive Bread
Total time3 hr 5 min
Prep time20 min
Cook time45 min
4.8(30)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
10 servings
- 3 cups bread flour, plus more for dusting
- 1 tsp instant yeast
- 1 ¼ tsp fine sea salt
- 1 ¼ cups warm water (about 110°f / 43°c)
- 1 tbsp olive oil
- ¾ cup kalamata olives, pitted and roughly chopped
- ½ cup green olives, pitted and roughly chopped
- 1 tsp fresh rosemary, finely chopped (optional)
Instructions
- 1
In a large mixing bowl, whisk together the bread flour, instant yeast, and fine sea salt until evenly combined.
- 2
Add the warm water and olive oil to the flour mixture and stir with a sturdy spatula or bench scraper until no dry flour remains and a shaggy, sticky dough forms.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!