Supplementary Ingredients 10g of olive oil 5g of yeast

Steps 1. Put the high-gluten flour, water, sugar, salt, dry yeast, walnut coarsely ground together inside the chef's machine to form a dough, and knead it until gluten is generated, then add the olive oil to continue kneading.

2. Keep kneading until you can pull out the membrane.

3. Add the chopped walnuts to the dough and knead well.

4. Cover the dough with plastic wrap and let it rise in a warm, moist place.

5. Let the dough rise until it doubles in size.

6. Press the dough with the palm of your hand to release the gas, divide the dough into 8 equal portions, knead the dough, cover with plastic wrap and let rise for 15 minutes in the center.

7. Take a small piece of dough, flatten it with the palm of your hand, and then roll it out with a rolling pin into an oval shape

8. Roll it up from the top to the bottom, and close the sides to the center as you roll it up, all the way to the end.

9. Pinch the center of the roll to make an olive shape with a big center and two small ends.

10. Place the olive-shaped dough on a baking sheet and let it rise for the final time.

11. After the dough has doubled in size, use a sharp knife to make three diagonal cuts on the surface of the dough (about 0.5cm deep). I brushed four with egg wash and four without.

12. Bake in a preheated oven at 180℃ for 20 minutes or until the top is golden brown.