Sicilian Bread with Greek Olives
These beautiful loaves are mainly prepared in Sicily, where the cultivation of this type of wheat is more widespread.

It is low glycemic index bread
The olive bread is characterized by a crispy crust and a soft dark crumb inside, where small pieces of Greek olives peek out.
Perfect on its own or to prepare delicious bruschetta, with this recipe, the bread is really easy to make! Traditional recipe and also with the Bimby.

Thought for you:

Difficulty: Easy
Cost: Very Affordable
Rest time: 2 Hours
Preparation time: 10 Minutes
Portions: 8
Cooking methods: Electric Oven
Cuisine: Regional Italian
Seasonality: All Seasons

337.16 Kcal

calories per serving

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Energy 337.16 (Kcal)
Carbohydrates 61.41 (g) of which sugars 1.78 (g)
Proteins 12.36 (g)
Fat 6.99 (g) of which saturated 2.03 (g)of which unsaturated 4.22 (g)
Fibers 0.68 (g)
Sodium 867.60 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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5.3 oz Greek black olives (pitted)
1/3 cup milk (Warm)
2 teaspoons sugar
0.46 oz fresh yeast
6.08 oz Water
4 cups remilled durum wheat semolina flour (Or Tumminia flour)
3/4 oz lard (or the equivalent in olive oil)
0.53 oz salt
5.3 oz remilled durum wheat semolina flour

Tools

Mixer
Baking Tray
Parchment Paper
Dish Towel large
Cooling Rack

Preparation of Sicilian Bread with Greek Olives

Pit the olives, weigh out 5.3 oz of pulp, then chop it.
Place in the mixer bowl or a large bowl if mixing by hand: warm milk, sugar, crumbled yeast, and start the machine or knead for 1 minute.
(Bimby knead 1 minute).
Add water, flour, olive oil, and salt and mix until the dough is fully combined.
You will notice it seems a little sticky, but that’s fine. (Bimby knead 4 min.)
Transfer it to a bowl, cover it with cling film and then with a dish towel or tablecloth.
Let it rise for 1 and a half hours
Dust a work surface with half the reserved flour, place the dough on it,
and then sprinkle with more flour.
Gently, flatten the dough with your fingers, forming a rectangle.
Take a knife and make 4 cuts.
Line the baking tray with parchment paper.
Add the chopped olives and with the pieces of dough, gently form small loaves.
Cover again with the dish towel or better yet the tablecloth, and let it rise again for 1 hour.
When 25 minutes remain, preheat the oven to 356°F static, place a tray full of hot water on the bottom to create steam inside the oven.
After the time has passed, quickly open the oven door and place the tray with the bread at mid-height. Close it and let it cook for 40 minutes.
Once baking is complete, place it on the cooling rack to dry for at least 15 minutes.
Here you have made Sicilian Bread with Greek Olives.