Easy and delicious olive bread that will make you crave more with each bite!
Recipe: Olive Bread
*Ingredients:*
Makes 2 bread
426g (15 oz/3 cups) of bread flour
360ml (12 fl oz/1 ½ cups) of warm water
8g (1 ½ tablespoons) of instant dry yeast/fast action dried yeast
1 teaspoon of granulated sugar
1 teaspoon of salt
2 to 3 tablespoons of extra virgin olive oil
100g (1 cup) of pitted black olives, sliced
1 teaspoon of herbes de provence
*Instructions:*
1. Add the sugar to the water and stir until the sugar dissolves.
2. To a large bowl, add the flour, salt, and yeast. Mix until combined. Add the herbes de provence and olives. Mix until combined.
3. Add the water and sugar mixture, mix with a spatula until the dough comes together leaving no dry flour behind. The dough will be sticky.
4. Pour about 2 to 3 tablespoons of extra virgin olive oil on the dough and oil the bowl and the dough. Cover the bowl with plastic wrap or a plastic cap and let the dough rise for 12 to 18 hours at room temperature.
5. After the dough has risen, line a baking tray with parchment paper, fold the paper in half to divide the tray evenly and sprinkle flour over the parchment paper.
6. Generously flour the work surface. Scrape the dough out of the bowl and dust the top with flour.
7. Cut the dough in half or as close to half as possible. Take half of the dough and shape the dough into a 21 to 21.5 cm (8.3 to 8.5’’) long log. Gently place the dough on the baking tray. Repeat the same process for the other half of the dough. Dust the top of the dough with flour.
8. Use a rolling pin to make a wall to allow the bread to hold their shape (see video). Cover with a kitchen towel and let the dough to proof for 30 minutes at room temperature.
9. 15 minutes before proofing is done, preheat the oven to 240 °C / 220 °C fan / 475F / Gas mark 9.
10. Once the bread is done proofing, pour roughly 1 litre to 1.5 litres (34 to 51 fl oz) of boiling water in a baking dish. Remove the rolling pin and put the bread back in place (back it to how it was before making the rolling pin wall).
11. Put the baking dish with boiling water at the bottom of the oven (this will create steam in the oven) and the baking tray containing the bread on top. Close the oven door immediately.
12. Bake the bread for 20 minutes. After 20 minutes, turn the tray around for even cooking. Bake for a further 8 to 10 minutes.
13. Allow the bread to cool down on a cooling rack for 5 to 10 minutes before cutting and enjoying.
*Notes/Tips:*
– Store the bread at room temperature in an airtight container or a zipper bag for up to 3 days.
– The bread can be frozen for 2 to 3 months.
*Song: Memories*
*Artist: Owl Nest*
*Music by: CreatorMix.com*
*Video: https://youtu.be/mBVBmnNM-Cc*
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