Cocoa bread with olives, chocolate and pistachios
This time I have a recipe for cocoa bread for you, which is a bit different from all other kinds of bread. Slightly sweet and savoury at the same time, it is a great addition to cheese, although it works equally well with jam. The basis of this bread is bread flour, dark cocoa and additives such as olives, pistachios and chocolate.
I start the preparation of cocoa bread by making yeast dough, which is the base of this bread. First, I combine milk, water, a little flour and yeast in a bowl. I leave the whole thing to rise for a moment, then knead it with the remaining ingredients except olives, chocolate and pistachios. I add these at the very end, only when the dough is well kneaded.
I leave the yeast dough to rise a total of two times. First, it rises immediately after kneading, and the second time after transferring it to a baking tin. I bake the risen dough for a little over 30 minutes in an oven preheated to 180 degrees Celsius. I cool the baked bread and serve it as an accompaniment to cheese. This bread is a perfect match for cheese such as blue cheese, cheddar, brie, camembert, goat cheese and many others. I encourage you to try the following recipe for cocoa bread with olives, chocolate and pistachios and hope that you will find it flavoursome.
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Ingredients for cocoa bread with olives, chocolate and pistachios.
- 450 g bread flour (type 750)
- 50 g dark cocoa
- 7 g instant yeast
- 1 flat teaspoon of salt
- 40 ml olive oil
- 1,5 tablespoon of crystal sugar
- 50 g pistachios
- 80 g black olives
- 60 g chocolate chips
- 100 ml milk
- 250 ml lukewarm water
How to make cocoa bread with olives, chocolate and pistachios.
Pour lukewarm milk and water into a bowl, add yeast, 4 tablespoons of flour, mix and set aside for 10 minutes.
Sift the remaining flour into a large bowl, add the risen yeast, salt, sugar, sifted cocoa and olive oil. Knead for 7-8 minutes, then add chocolate chips, olives cut into pieces and coarsely chopped pistachios. Knead for about a minute more, then cover the bowl with the dough with a cloth and leave it to rise for about an hour – the dough should double in size. Put the risen dough on the kitchen counter, lightly degas the air from it by kneading it for a moment.
Line a bread tin with baking paper, put the dough into it and let it rise again for about 50 minutes – the dough should almost double in size again. Preheat the oven to 180 degrees Celsius, insert the tin with the dough and bake for 35-40 minutes. Remove the baked bread to a metal rack and cool it down.
Good to know when making cocoa bread with olives, chocolate and pistachios.
I baked the bread in a metal baking tin measuring 30 by 11 centimetres.
This cocoa bread goes well with cheese or jam. I don’t serve it with any other toppings.
The chocolate chips can be replaced with chocolate cut into pieces.
Do you like homemade bread? If so, try our recipe for Zucchini and cheese bread.
