Rustic porous Italian bread studded with green and black olives.
Prep time
25 min
Cook time
Calories
260 kcal
Mix flour, water, yeast, salt, oil. Perform 4 sets of coil folds in container.
Dump onto heavily floured board, cut 4 rectangular loaves without deflating.
Bake at 230°C with steam for 25 min until golden crust.
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