As I have always baked my own bread, it seemed only natural to mix cacao into a loaf.
Here the Venezuelan Carenero cacao’s nuttiness is a perfect foil for the meatiness of the olives.
Try toasting this bread too, as it brings out the roasted flavours of the cacao even more.
300g plain white flour
100g strong wholemeal flour
1 tsp salt
1 ½ tsp easy-blend yeast
150ml full-fat milk
75g 100% cacao, chopped or grated. Suggestion, Venezuelan Carenero 100% cacao
75ml extra virgin olive oil
200g green olives, pitted and chopped
1 egg yolk, beaten or 1 tbsp. milk
1 tbsp. fennel seeds