The one ingredient I can't live without is olives (also EVOO)! I wanted bread with olives, but I couldn’t find it anywhere, so I made same day version of olive filoncini. The crust is crispy like a baguette, but the inside is soft—the texture I was looking for. I’m sharing the recipe here with everyone. Happy baking 🩵
Olive Filoncini
Serves 4
Ingredients 360g BF 244g water 10g sugar 7g salt 3g yeast 15g EVOO 80g olives (I used kalamata)
Method 1. Mix flour, yeast, water, salt then autolyse for 30 min 2. Add olive oil, rest for 30 min 3. 1st strech and fold. Add olive in four batches. Rest for 30 min 4. 2st stretch and fold,rest for 30 min 5. 3st stretch and fold, rest for 30 min 6. Bulk fermentation until double in size (i did 30 min) 7. Pre-shape. Divide into 170-180g each then bench rest for 30 min 8. Final shape, transfer the dough to the couche 9. Final proof for 40-90min, perform poke test. when it passes, twist the dough. Preheat the oven to 450F 10. Bake at 450F for 20 min with steam, reduce to 430F for 12-15 min
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The one ingredient I can't live without is olives (also EVOO)! I wanted bread with olives, but I couldn’t find it anywhere, so I made same day version of olive filoncini. The crust is crispy like a baguette, but the inside is soft—the texture I was looking for. I’m sharing the recipe here with everyone. Happy baking 🩵
Olive Filoncini
Serves 4
Ingredients
360g BF
244g water
10g sugar
7g salt
3g yeast
15g EVOO
80g olives (I used kalamata)
Method
1. Mix flour, yeast, water, salt then autolyse for 30 min
2. Add olive oil, rest for 30 min
3. 1st strech and fold. Add olive in four batches. Rest for 30 min
4. 2st stretch and fold,rest for 30 min
5. 3st stretch and fold, rest for 30 min
6. Bulk fermentation until double in size (i did 30 min)
7. Pre-shape. Divide into 170-180g each then bench rest for 30 min
8. Final shape, transfer the dough to the couche
9. Final proof for 40-90min, perform poke test. when it passes, twist the dough. Preheat the oven to 450F
10. Bake at 450F for 20 min with steam, reduce to 430F for 12-15 min