PARTNER POST — TrySwedish Thursdays is a culinary collaboration between TrySwedish, West Sweden, and Gothenburg. Discover the edible delights of the land.
This simple dough recipe easily rises in thirty minutes and quickly bakes up with a delectable cheesy center made with Swedish cheese, Västerbottensost.
Also called “tear and share” bread, this simply formula create a beautiful shape that is easy to portion rather than slicing.
Not sure what Västerbottensost is? Learn about the unique cheese from our article here.
- 150 g (5.3 ounces) grated Västerbottensost
- 1 envelope dry yeast
- 0.5 l (17 ounces) water
- About 80 cl (36 ounces by volume) bread flour
- 1 tsp salt
- 20 – 30 cl (6.6 to 10 ounces by volume) pitted Kalamata olives
- Stir the yeast into warm water until it dissolves. You can use a food processor. Add salt and flour and quickly mix together into a dough. Work the dough for at least 5 minutes. Finish by folding in the chopped olives and Västerbottensost.
- Put the oven on at 175 °C (347 °F). Oil a bread baking mold with removable edge (a spring-form pan will work) with oil. Make small balls from the dough and place them close together. This is easier with a little flour on your hands. Leave the bread to rise under a towel for about 30 minutes. Bake for about 45 minutes, or until baked through.
- Place the olive bread on a rack to cool.
Lindsey Olsson Shamshoian
A.V. OLSSON TRADING CO., INC.
VICE PRESIDENT, BUSINESS DEVELOPMENT
T: +1 203-969-2090 | M: +1 203-253-3738