No-knead No-yeast Olive and Rosemary Rustic Bread

• total tid: 47 minutes

Ingredienser

1 cup plain yoghurt (use dairy-free, if vegan)

2 cups plain all-purpose flour

2 teaspoons baking powder

3/4 cup chopped green olives

1/2 cup Kalamata olives

1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)

1 teaspoon baking soda

1 tablespoon apple cider vinegar or lemon juice

Seeds, for decorating (optional)

Fremgangsmåte

Preheat oven to 375°F (190°C).

In a large bowl, combine yoghurt, flour, baking powder, olives and rosemary. Pour apple cider vinegar over the baking soda so it bubbles over the mixing bowl.

Stir until just combined and form a ball. The dough will be sticky and thick.

Transfer the dough to a baking tray lined with parchment paper, form into your desired bread shape, smooth the top with a spatula and sprinkle with seeds on top.

Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice, serve and follow for more healthy recipes!