OLIVE BREAD LOAVES WITH YEAST AND SOURDOUGH
The soft olive bread loaf is a simple and good recipe to prepare a fantastic olive bread at home.
In my family, we love olives, or rather they love them: I practically put them everywhere, especially in the doughs that make them super delicious and crunchy.
The recipe is very simple to make but has a few small exceptions that I will write in the recipe, so as not to make the classic mistakes we often make in the kitchen.
Let’s see how I made it.
EMIMETTOAIFORNELLI suggests:
- Difficulty: Easy
- Cost: Very economical
- Rest time: 6 Hours
- Preparation time: 3 Hours 26 Minutes
- Portions: 3
- Cooking methods: Oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.2 cups all-purpose flour
- 1.82 cups water
- 3.5 tbsp olive oil
- 1 tsp instant yeast (10 g of fresh yeast)
- 1.8 oz pitted olives
- 2.47 tbsp butter
- 3/4 cup water
- 3.17 oz liquid sourdough
Steps
For those using sourdough, the night before, refresh it and once it has increased one and a half times, put it straight in the fridge, in the morning take it out and let it acclimate for an hour before incorporating it into our dough. N.B. The TIMES DESCRIBED are for yeast, with the liquid sourdough, they are longer.
For those using instant yeast, subtract 1/4 cup of water from the total described and then follow the instructions on the package.
N:B: wash the olives well and split them in half, then dry them well with a paper towel. If you add them wet, you will increase the dough’s hydration and risk it falling apart.
In the bowl of the stand mixer (or with electric beaters, dough hook) pour the water and yeast, let it dissolve, then add the flour and oil. Mix still with the hook; lastly the butter in pieces and once done, the olives. Leave the salt aside.
Once the dough is well kneaded, let it rest for half an hour.
At this point, add the salt and knead for a few more minutes.
Rest again for 30 minutes.I am used to making them in my doughs as they make them softer, but if you don’t have time, you can skip this step.
If you decide to do them, here is everything –> BOWL FOLDS EXPLAINED EASILY.
Let rest until doubled; if using sourdough, let rest for an hour, then in the fridge overnight. And the next day, take out and let acclimate for a couple of hours.
EXAMPLE OF FOLDS IN THE PHOTO.
Deflate the dough and pour it onto a lightly floured work surface: divide our dough into 3/4 pieces.
With your hands, form the classic loaves, closing the edges well for length and let rise for a couple more hours.
In the oven at 392°F for about 20 minutes.
Once baked, remove and brush with milk and leave covered with a cloth for 10 minutes.
It will make them very soft.
The OLIVE BREAD LOAVES WITH YEAST AND SOURDOUGH are ready to be enjoyed with cold cuts and cheeses.
