Tear and share bread with kalamata olives

You flavour summer’s easiest bread with Västerbottensost.


Approx 4 people

150 g grated Västerbottensost
1 envelope dry yeast
0.5 l water
About 80 cl flour special
1 tsp salt
20 – 30 cl pitted
Kalamata olives


Stir the yeast into warm water until it dissolves. Best to use a food processor. Add salt and flour and quickly mix together into a dough. Work the dough for at least 5 minutes. Finish by folding in the chopped olives and Västerbottensost.

Put the oven on at 175 °C. Oil a bread baking mould with removable edge (spring mould) with rapeseed oil. Make small balls from the dough and place them close together. This is easier with a little flour on your hands. Leave the bread to rise under a towel for about 30 minutes. Bake for about 45 minutes. Place the olive bread on a rack. Cover with a towel and leave to cool.

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