I usually dont make this bread in the TMX but considering the texture of this bread i think it would be easy to prepare in the TMX. You will have to use your own experience/judgement regarding the speeds and the time but i think it should be easy to figure out.
The dough is supposed to be thin and runny and you can easily make this in a bowl as well with a wooden spoon.
Ingredients:
25g fresh yeast
1 ½ tbsp sugar
1 ½ tbsp salt
2 tbsp olive oil
5 dl water
600 g flour
100 g black olives without pits
4 branches of rosemary
1 tsp sea salt
Add water, yeast, salt,sugar and oil to the tmx and blend it for 2 min.
Add flour and blend it softly for another 5 mins until texture is even
Pour/scrape the dough into a oil sprayed baking pan
Sprinkle over the olives and stick them a bit down with a finger.
Sprinkle over the finely chopped Rosemary (I guess you can chop it in the TMX before you make the dough)
Sprinkle over the 1 tsp sea salt and finally set the pan to rest in the fridge for at least 6 hours or more.
Bake it at 210 Celsius for 25 minutes directly from the fridge
Enjoy
