Black Olive Bread
Making homemade bread can be much simpler than it seems… The recipe we propose does not need preferment, because we are going to leave it rising at room temperature for between 12 and 18 hours. The only secret is to respect the timing to get a perfect bread with the ideal crumb.
In addition, it is an ideal bread for breakfasts with a very special flavor, which can be eaten without accompanying it, with a good splash of Morales EVOO or accompanied by a board of cheeses and sausages…
Without further ado, we will tell you how to prepare it…
INGREDIENTS:
• 500g. of W220 strength flour, 000 flour or wheat flour with 11.5 – 12.5% protein
• 2 g. of dry baker’s yeast or 6 g. fresh bakery yeast
• 10g. of salt
• 100g. sliced black olives (pitted)
• 300 ml. of water
• 15ml. extra virgin olive oil
ELABORATION:
1. In a large bowl we put the flour, yeast, salt and olives. We mix with a spoon. We make a well in the center of the flour and pour the water and oil into it.
2. We mix first from the outside to the inside, mixing the solids with the liquids. We help ourselves by pressing with the spoon until all the flour is wet. We grease a piece of plastic wrap with a little oil and cover the bowl.
3. We let the dough rise at room temperature for 12-18 hours. The dough will double in volume. After resting, we remove the plastic wrap.
4. Flour a clean, smooth surface. We knead for 2-3 minutes, to remove the air, folding the dough over itself. If the dough is too sticky we can add a little more flour. We form a ball with the dough and leave it on a sheet of lightly floured parchment paper.
5. We also flour the ball and cover it with a clean cloth or a large bowl. We let it rest for 1 hour at room temperature.
Baking and presentation of bread with olives and rosemary
1. Preheat the oven to 230º C at least 30 minutes before putting the bread dough. We put an empty oven-safe casserole inside (without any plastic parts). After resting, we take the casserole out of the oven without burning ourselves and put the bread dough inside with the parchment paper.
2. We flour the top part of the dough and make some cross-shaped cuts. We cover with an oven-safe lid or aluminum foil.
3. Bake for 30 minutes with temperature up and down in the middle tray. We remove the lid and we will see that the dough has risen but is still uncooked. We bake for 30 more minutes and we will have the bread roll cooked and light. If in the last few minutes we see that the upper crust is burning too much, we cover it with aluminum foil.
4. We remove it from the oven and let it cool before enjoying it.
We hope you like our bread recipe and are encouraged to try it.
