Olive Loaf

3 Servings
Olives American/European
Olives Bread salt Olives bread yeast American/European

For the ster:
150 g plain ur
2 1/4 teaspoons dry st
1 cup lukewarm water
1 pinch of ar
For the main dough:
50 g olina flour
250 g bread ur
2 pinches of t
150 g black ves of your choice
1 ra virgin olive oil preferable with floral or fruity aroma

1. For the starter: Combine water, flour, yeast and sugar together, cover and let it proof for 1 hour at 25C room temperature. The starter should look bubbly, and almost double its original volume 2. To make the dough: Combine the starter, semolina, flour and salt, knead until the dough is elastic and smooth. The dough should feel wet, but not sticky. Grease a large bowl and plastic wrap, place the dough in, cover, let it rise in the fridge overnight. 3. Next morning bring the dough back to room temperature. Knead briefly, and divide it into three portions. 4. Lightly flour the work table, roll each dough to 25 x 15 cm rectangle. Generously brush extra virgin olive oil all over but leave one long end (so that it can seal easily), evenly distribute 1/3 portion of olives, roll up the long side, pinch the end, carefully transfer it on a baking tray, brush more olive oil on top. Repeat the same procedure with the other two doughs. Cover with plastic wrap, let them rise at 25C room temperature for about an hour. They should puff up their volume close to double. 5. Set oven to 250C, pre-heat for 30 minutes 6. Bake the loaf at 250C for the first 5 minutes, then lower to 220 for another 20 - 25 minutes. Check the doness. 7. The loaf stores well for two days in room temperature.


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