What could be more delightful than crispy bread?
Crispy bread with olives. A delight for the palate, excellent to accompany cold cuts, and to enjoy with a nice glass of wine or beer, depending on your preferences. For this spectacular Italian Olive Bread you need:
INGREDIENTS
|
FLOUR |
450 g |
|
BLACK OLIVES |
200 g |
|
WATER |
270 ml |
|
OLIVE OIL |
3 tablespoons |
|
SALT |
2 teaspoons |
|
SUGAR |
1 teaspoon |
|
SOURDOUGH |
150 g or 7g of dry yeast |
INSTRUCTIONS
In a bowl, dissolve the yeast in lukewarm water, add a tablespoon of sugar, extra virgin olive oil, and a bit of flour, and start kneading with a spoon.
Once you have a bit of dough, add the salt and the remaining flour, and continue mixing. When the spoon is no longer useful, knead with your hands until you have a soft dough.
Cover with a kitchen towel and let it rest while you pit the olives.
Once you’ve pitted the olives, add them to the dough and knead again to distribute them evenly.
Roll out the dough on a floured surface and cut it into 4 strips, then twist them up on themselves.
Of course, you are free to shape the your Italian Olive Bread however you like.
Place the bread on a baking sheet and let it rest for about an hour and a half.
After the proofing time, bake in a preheated oven at 210°C – 410°F for 10 minutes, then lower the temperature to 180°C – 355°F and bake for another 20 minutes.
Remove from the oven, but always remember to let the bread cool before slicing, breaking, or tasting it.
ADVICE
If you use sourdough starter, the process is the same, but I recommend watching the video for guidance.
If you have whey leftover from cheese making, use it instead of water and your Italian Olive Bread 😉.
