Today I made bread with olives, very delicious. Last time I made Sardinian-style olive bread, I saved some olives in the freezer. Today I made a different recipe; in fact, the olives are added after the first rise, not immediately like in the Sardinian olive bread. For the olive bread, I used remilled semolina and type 2 flour, which you can easily substitute with all-purpose flour.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 2 cups remilled durum wheat semolina
- 2 cups type 2 flour
- 1.25 cups water
- 150 g sourdough
- 1 teaspoon fine salt
- 2 tablespoons lard
- 1 teaspoon sugar
- 18 oz pitted black olives
- zest of 1 orange
- 1 pinch salt
- 1 packet saporita
- 1 packet suk
Tools
- Mixer
- Bowl
- Pan
- Ladle
- Pastry Scraper
- Baking Trays
Steps
The day before, pit the olives and cook them with herbs and spices for about 1 hour until soft. Set aside and let them cool.
The next day, prepare the dough by placing everything in the stand mixer (except for olives and water).
Mix for about 10 minutes, gradually adding water.
Transfer to a bowl and let rise until doubled.
Transfer back to the work surface and open the dough. Place the olives in the center.
Close the dough and form a ball.
Shape into small rolls and coat with remilled semolina.
Let rise again for about 1 hour and bake at 356°F for about 45 minutes.
