Olive Bread
A loaf with a crunchy crust that you will surely love! A simple recipe that we can all make at home without any special equipment! Bread is always present on our tables, so I recommend trying to make it at home because it brings great satisfaction. I chose to enrich it with olives. I really like olive bread, but if you want, you can also add walnuts or other spices to your liking!
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- Difficulty: Medium
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the olive bread:
- 8.8 oz remilled durum wheat semolina
- 1/2 cup water
- 1/2 tsp fresh yeast
- 8.8 oz remilled durum wheat semolina
- 3/4 cup water
- 1/2 tsp fresh yeast
- 2 tsp salt
- 3.5 oz Taggiasche olives
- 3.5 oz green olives
Steps
For the preparation of the olive bread watch the video HERE.
Preparation of the biga: Put the flour, water, and yeast together and knead until you get a homogeneous dough. Transfer the dough to a container, cover it, and place it in the fridge to rise for about 18 hours.
The next day, take the dough and put it back in the mixer. Add the yeast, flour, and start kneading, adding the water gradually.
Knead at low speed for about 20 minutes. Occasionally lower the dough from the hook. Once ready, form a ball and place it back in a container,
cover it and let it rise until it doubles in volume. After a few hours, take it, divide it into two equal parts. Take the first piece and open it slightly.
Add the well-drained Taggiasche olives and knead. Form a loaf and lightly flour it.
Proceed in the same way with the other piece of dough by adding green olives. Let it rise until it doubles in volume. After a few hours, make cuts on top and bake at 356°F for about 50 minutes.
Enjoy your meal!
