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Moroccan Black Olive Bread Recipe Video
|Flour||3 Cup (48 tbs) (Keep Extra Flour On The Side For Kneading)|
|Warm water||1 1⁄2 Cup (24 tbs)|
|Black olives||6 Ounce|
|Olive oil||3 Tablespoon|
|Dry yeast||1 Tablespoon|
Calories 426 Calories from Fat 132
% Daily Value*
Total Fat 15 g23.8%
Saturated Fat 1.4 g7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 647.9 mg27%
Total Carbohydrates 63 g21%
Dietary Fiber 3.5 g14%
Sugars 1.2 g
Protein 9 g18.5%
Vitamin A 5.7% Vitamin C 16%
Calcium 4% Iron 28.2%
*Based on a 2000 Calorie diet
1- Dilute the dry yeast with the sugar and 3 tablespoons of warm water. Let the yeast mixture rest for 5 minutes. The yeast is active if the mixture expands and bubbles up.
Making the dough:
2- Add the water, olive oil, thyme, and salt to the yeast mixture.
3- Gradually add the flour to the mixture until the flour is completely diluted. You will end up with a sticky dough.
4- Add the olives to the dough.
5- Cover the dough and let it rest in a warm place for 30 minutes.
Kneading the dough:
6- After 30 minutes, the dough doubles in volume. Sprinkle generously flour on your working area and place the dough over it.
7- Sprinkle the dough with flour and knead for the next 10 minutes using the palm of your hand. Add flour to the dough when needed until you end up with a malleable non-sticky dough.
8- Shape your breads. You can make round breads by flattening a ball of dough the size of your fist. To make French Baguette, flatten the dough into a disk using a rolling pin, then wrap the disk into a roll.
9- Transfer the breads into a baking pan covered with parchment paper.
10- Cover the breads and let them rest in a warm place for 30 minutes.
Baking the breads:
11- Preheat your oven to 420 F degrees.
12- Place your baking pan in the lower third of the oven and let them bake for 30 minutes or until done.
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