The olive harvest here in Sardinia is now over, and when we are almost at the end, the mature olives are collected to prepare the bread. Preparing them is very simple, but you should organize in advance to prepare them and to find all the spices. I used sourdough, but in its absence, brewer’s yeast is also fine. Try it because it’s delicious. You might also be interested in;
- Difficulty: Very easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
To prepare the day before
- 2.2 lbs pitted black olives
- zest of 2 oranges
- 2 packets Saporita
- 1 packet suk
- to taste salt
- 4 cups all-purpose flour
- 5.3 oz sourdough
- 1.5 cups water
- 1.8 oz lard
- 2 tsp salt
- 1 tsp sugar
Tools
- Stand Mixer
- Bowl
- Pan
- Spoon
- Baking Tray
- Dough Scraper
Steps
As mentioned above, we prepare the olives the day before. After collecting them, we remove the bad ones and pit them. We then sauté them in a pan with the orange zest and spices for about 30 minutes. They should be soft. Then we let them cool.
In the stand mixer bowl, insert the water with the sourdough and sugar and dissolve for about 2 minutes.
Add the flour, salt, and lard and work for about 5/6 minutes.
Add the cold olives and continue kneading until all the olives are well incorporated.
Transfer the dough to a floured surface, compact it, and let it rise until doubled in size.
Then form the loaves, let them rise for another hour, and bake them for about 35 minutes at 392°F.
