Have you ever tried making bread at home with olives inside? After the great success of my Olive Bread, easy recipe with sourdough today I decided to prepare olive bread loaves; they are a little oven indulgence: crunchy on the outside, soft on the inside, with pieces of seasoned black olives that make every bite flavorful and irresistible. They are perfect to enjoy as they are, or accompanied by cheeses and cold cuts for a homemade rustic aperitif.
Love olives?? Try also ;
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 4 cups all-purpose flour (you can also use half remilled semolina)
- 1.5 cups cups water
- 2 teaspoons salt (scarce)
- 1 teaspoon malt powder
- 100 g liquid sourdough starter (or 10 g fresh brewer's yeast)
- 1 cup cups cooked and seasoned black olives
Tools
- Bimby
- Bowl
- Metal Dough Scraper
- Baking Tray
Steps
The day before, prepare the olives as in the Olive Bread Recipe.
For the bread dough, dissolve the sourdough starter with water in the Bimby bowl. 20 seconds at speed 3.
Add the flour and malt and mix for 1 minute at kneading speed. Let it rest for 30 minutes.
Add the salt, another splash of water (taken from the total) and knead for 5 minutes at kneading speed.
Transfer to the work surface and let it rest for another 30 minutes, then spread the dough as if it were a sheet (lamination).
Fold the dough and form a ball. Then make 3 rounds of folds, 30 minutes apart from each other. Let it rise until it doubles.
Transfer the dough back to the work surface. Divide it into 2 parts to work more easily, and spread each part open again like a sheet and fill with olives.
Fold the dough, form a ball and let it rest in a bowl for another hour.
Transfer the risen dough with olives onto the work surface and with the help of a dough scraper form the loaves. Do not shape them, they should be as rustic as possible.
Let rest for 30 minutes and bake for about 30 minutes at 392°F
These olive loaves always disappear too quickly, so I recommend making plenty! And if you have some leftover dough… turn it into small focaccias!
If you find these olives bitter, you can safely use those from the supermarket, or Taggiasca olives.
