Olive Breads
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg flour, (whole wheat flour)
- 750 ml water, lukewarm
- 30 g yeast, fresh
- 2 tablespoon sea salt
- 150 g olives, black, pitted
- 5 tablespoon olive oil, the best
- 1 tablespoon rosemary, (chopped)
- some flour, for dusting
Print Recipe
Pin Recipe Instructions
- For the sourdough approach:
- Mix 250 g flour with 250 ml lukewarm water and let it ferment for 48 hours in a warm place until a mushy, slightly sour smelling dough is formed.
- For the pre-dough:
- Mix 250 g flour with the sourdough mixture and 200 ml lukewarm water. Dust with flour and let ferment for about 12 hours in the same way as the sourdough.
- For the main dough:
- Dissolve the yeast in 3 tablespoons of lukewarm water. Mix the pre-dough in a bowl with 200 ml of water, salt and yeast. Knead with the rest of the flour to form a juicy dough. Cover the dough and let rise for 3 hours.
- Roughly chop the olives. Knead the dough and work in the olives, olive oil and rosemary. Add a little water or flour if necessary.
- Shape the dough into 8 balls. On a lightly floured work surface, roll out a rectangle about 0.5 cm thin, roll up lengthways and pull outwards with your hands to give the dough tension. Pull the bars to the right length for the baking sheet and fold the ends under. Place the sticks on 2 floured baking sheets with the seam side down. Cut diagonally at the top several times, brush with water and dust with flour. Cover with a damp cloth and let rise in a warm place for about 1 hour.
- Pre-heat the oven to 220 degrees Celsius.
- Put a fire-proof bowl with boiling hot water in it. Bake the trays one after the other for about 30 minutes; then switch the temperature down to 180 degrees and bake bread in about 35 minutes.
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