Today I made bread with olives, delicious, in fact, the 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 and not immediately like in the Sardinian olive bread. For the olive bread, I used re-milled semolina and type 2 flour, which you can easily replace 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 cups re-milled durum wheat semolina
- 2 cups cups type 2 flour
- 5 oz oz sourdough starter
- 1 tsp fine salt
- 2 tbsp tbsp lard
- 1 tsp sugar
- 1.1 lbs lbs pitted black olives
- zest of 1 orange
- 1 pinch salt
- 1 packet saporita
- 1 packet suk
Tools
- Stand Mixer
- Bowl
- Pan
- Ladle
- Dough Scraper
- Baking Trays
Steps
The day before, pit the olives and cook them with the herbs and spices for about 1 hour, until they become soft. Set aside and let them cool.
The next day, prepare the dough by putting everything in the stand mixer (except for the olives and water).
Let it work for about 10 minutes, and in the meantime, add the water slowly.
Transfer the dough to a bowl and let it rise until doubled.
Transfer again to the work surface and open the dough. Place the olives in the center.
Close the dough and form a ball.
Form small rolls and coat them in re-milled semolina.
Let rise again for about 1 hour and bake at 356°F for about 45 minutes.
