The olive braids are no-rise buns with small pieces of olives in the dough. I had some brined olives to use up, and I used some to make these bread braids that were very popular. Soft, fragrant, and tasty, the olive braids are perfect as a bread substitute and ideal for an aperitif, a party or buffet, you can make them in just a few minutes and they are very popular!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 12 olive braids
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 0.5 cup water
- 1.75 oz green olives
- 1 tbsp extra virgin olive oil
- 1 tsp salt (level)
- Half packet instant yeast for savory preparations
- to taste sesame seeds
Steps
● The olive braids are very simple and quick to prepare, first put the flour, yeast, and salt in a bowl and mix with a fork.
● Add room temperature water, extra virgin olive oil, and form a soft and compact dough, then incorporate the pitted olives cut into small pieces.
● Work the dough on a work surface floured with a little durum wheat semolina and divide it into 12 parts, form balls and roll them out into sticks about half an inch thick.
● Bring the ends of each stick together and twist it 3-4 times, make all the olive braids this way and place them on a baking tray, sprinkle a little sesame seeds on top and bake them in a preheated oven at 392°F for about 20 minutes, until they are slightly golden.
Notes:
The olive braids can be kept at room temperature for 3-4 days. To make them like freshly made, heat them for a few minutes in a hot oven. You can use both green and black olives.
Other olive bread recipes HERE
