Following our recipe of the olive bread homemade you will get it easily a fragrant and fragrant loaf, which you can enjoy plain or use to make tasty bruschetta to serve to a aperitif with friends.
- 200 g of flour 0
- 200 g of Manitoba flour
- 200 g of re-milled durum wheat semolina
- 7 g of dehydrated brewer’s yeast
- 1 teaspoon of sugar
- 420 ml of water at room temperature
- 2 teaspoons of fine salt
- 150 g of pitted green olives
The recipe we propose is that of a olive bread fragrant and fragrant. By following the step by step processing steps you will easily get one crispy on the outside and soft on the inside, excellent tasted on its own and as a base for making sandwiches, for an informal dinner with the family, e bruschetta to propose to an aperitif with friends.
They contribute to the goodness of this bread three different types of flour (including the Manitoba, which also helps those unfamiliar with leavened doughs, because it is rich in proteins, which promotes good leavening) and the special cooking in the pot which ensures the formation of a crispy crust keeping the interior soft. For this recipe, preferably use a cast iron or die-cast aluminum pan because they retain heat better. Nothing else is needed to make a good one baked product even at home.
Do the homemade bread it is a relaxing activity that is also very rewarding, and in general it is not even that complicated. By following the numerous recipes on our site you can test yourself with techniques ei yeasts most used in baking: from the indirect dough to make the semi-wholemeal loaf with chariot to the direct one to make bread with apples and walnuts that is prepared with brewer’s yeast, from wholemeal bread in a pot made with licoli to the polenta bread for which it is used the mother yeast.
OTHER TASTY RECIPES: Homemade Rye Bread, Bread Wreath, 7 Grain Mixed Seed Bread
How to prepare: Olive bread
- Preparation time
- 40 min
- Cooking time
50 min – 55 min
- Rising time
4h – 4h and 30 min
How to prepare: Olive bread
To prepare the olive bread, start by collecting the three types of flour, yeast and sugar in the bowl of the planetary mixer, and start mixing with the dough hook, gradually adding water. Finally add the salt and knead again for about 10-15 minutes or until stringy. Take the dough from the bowl, give it the shape of a sphere with your hands and place it to rise in a bowl covered with film until doubled in volume (it will take about 2 hours and 30 minutes).
When the dough has doubled, turn it over on a lightly floured work surface and give it a rectangular shape. Add the well-dried olives, distributing them evenly over the entire surface.
At this point, proceed with the folds: take the ends of one of the long sides and bring them back to the center. Then do the same with the remaining part of the dough, thus obtaining a book closure.
Again fold one end towards the center and then proceed in the same way with the rest.
With your hands give the dough a spherical shape and place it inside a basket with a floured cloth. Cover with cling film and let it rise for 2 hours at room temperature.
Preheat the oven to 230 ° C in static mode with a saucepan inside with a lid suitable for cooking in the oven. When it reaches temperature, transfer the bread to the hot pan and bake for 10 minutes, covering with the lid. Lower the temperature to 200 ° C and proceed for another 35 minutes, then remove the lid and cook in ventilated mode at 200 ° C for 10-15 minutes. Remove the olive bread from the oven and turn it upside down on a wire rack to cool before slicing and serving.