Black olive bread and oregano bar

Preparation

1. First we put the olives and chop 5 seconds, speed 4.

2. We put the water and the crumbled yeast and warm by programming 2 minutes, temperature 37º, speed 2.

3. Add the flour, oregano and salt and knead 2 minutes, spike speed. We remove with our hands (we can smear a little oil on our hands so that we can handle it well) and we shape it into a ball.

4. We put this dough in a bowl greased with oil. We cover it with cling film or a damp cloth and let it double in size in a warm place without drafts (for example, in the off oven). It will take between 1 - 2 hours depending on how hot the room is.

5. On a floured surface, cut the dough into 6 equal pieces. We shape them into a bar and place them on the floured surface. We cover them with film or damp cloth and let them rest for 20-30 minutes.

6. We put greaseproof paper on the baking sheet.

7. We crush each bar a little bit and re-form bars by rolling them across the surface. We place our bars on the baking paper, lifting the paper between each bar to make a kind of wall that separates them and helps them take shape.

8. Cover the bars again with plastic wrap or a damp cloth and let them rest for 45-60 min.

9. We preheat the oven to 250º and put a container with boiling water on the base.

10. We make the cuts on the surfaces of our bars and put them to bake for 20 minutes. If they brown very quickly, we would lower the oven to 230º.

11. We let the loaves cool on a rack.

12. The oven tray with non-stick paper. We make some cuts on the surface and let them rest.