Bread with Olives

INGREDIENTS

For the dough

• 1.000 gr. Zimoto
• 22 gr. salt
• 22 gr. yeast
• 30 gr. oil
• 20 gr. sugar
• 50 gr. 3-hour sour dough
• 700 gr. water

For the filling

• 250 gr. sliced black and green olives
• 10 gr. capers
• oregano

INSTRUCTIONS

Mix all the ingredients together, except the filling, for 2 minutes on the 1st speed and for 7-8 minutes on the 2nd speed.
At the end add the filling.
Place dough in the bowl and ferment for 40 minutes.
Cut dough into 350 gr. pieces and lightly mold into a bread loaf.
Cover with flour and ferment for 15-20 minutes. Bake at 210°C with steam for 30-35 minutes.