Olive bread

Olive bread

Pane alle olive

By
From
Sharing Puglia
Makes
1
Photographer
Alicia Taylor

Puglia is olive and bread country. Kilometres of olive groves with gnarly trees line the highways and coastline. These two fundamental ingredients, combined in this bread, make a sensational accompaniment to fresh mozzarella, vine-ripened tomatoes, sliced salami, dried fruit as well as hard cheeses. This recipe is my take on New York baker Jim Lahey‘s no-knead bread.

Ingredients

Quantity Ingredient
185g pitted black olives, halved
3/4 teaspoon dried yeast
450g plain flour, plus extra for dusting
scant handful semolina flour, for dusting

Method

  1. Pat the black olives dry with paper towel and chop them roughly.
  2. In a large bowl, mix the yeast and flour and add the olives. Add 375 ml water and mix thoroughly. You should have a rough-looking, shaggy dough.
  3. Cover the bowl with plastic wrap and leave to rest in a warm place for 12–18 hours to rise.
  4. Dust a clean tea towel with a mixture of plain flour and semolina flour.
  5. Tip the dough onto a floured work surface and gently fold the dough in on itself a few times, turning the dough 90 degrees each time you fold it.
  6. Gently shape the turned dough into a ball and place this, seam side down, on the prepared tea towel. Cover the dough loosely with the tea towel and rest for 2 more hours in a warm, non-draughty place.
  7. After the dough has rested for 1 1/2 hours, preheat the oven to 250°C, and place a cast-iron pot with a lid in the oven to heat up.
  8. When the dough has rested, carefully remove the pot from the oven and tip the dough into the pot. Carefully cover with the lid (it’s hot!) and immediately put it back in the oven. Bake for 30 minutes, then remove the lid and continue baking for a further 15 minutes, or until the crust is golden and dark.
  9. Place the cooked bread on a wire rack to cool before serving.
Tags:
italy
italian
puglia
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