Olive Bread

Pane Con Le Olive


5 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/2 tablespoons avtive yeast
2 1/2 cups warm water
2 cups semolina flour
2 teaspoons salt
8 ounces (225 g) pitted Greek or Sicilian black olives, roughly chopped
Makes 2 Large Loaves
Printable Version
In a medium bowl, mix 1 cup of the all-purpose flour with the sugar and yeast. Stir in 1 cup of the warm water. Don't worry if there are a few lumps, just stir until reasonably smooth. Cover and let stand at room temperature for about 15 minutes, until doubled in size and bubbly.
In the bowl of a stand mixer, combine 3 1/3 cups of the remaining all-purpose flour with the semolina flour and salt. Add the remaining water and the proofed yeast/flour nixture. Mis well at low speed using the paddle attachment for you mixer.
Change to the dough hook and knead for 8 minutes, (If you are making the bread by hand, add the remaining water the the yeast/flour mixture and then stir in the dry ingredients. Turn out onto a floured surface and k nead for 10-12 minutes. Continue with the directions as follows.) Place the dough in a lightly oiled bowl, cover tightly with plastic wrap and let rise until doubled, about 1 to 1-1/2 hours, depending on the temperature.
Punch the dough down and turn it out onto a floured voard. Flatten the dough into a large rectangular shape and spread the olives over it. Fold the dough in over the olives, sprinkle with 1/2 -3/4 cup of the remaining flour and knead for 5 minutes to distributethe olives evenly. (The extra flour is needed because of the moisture in the olives.) Cut the dough into 2 pieces and shape each half into round loaves. Dust a large cookie sheet with a little of the semolina flour and lay the loves on top. Cover with a cloth and let the loaves rise to about 2 1/2 times their size, about 45 minutes to 1 hour.
Preheat the oven to 375 F (190 C). Just before baking score the top of each loaf in a tic-tac-toe pattern, using a sharp, thin-bladed knife or a razor blade. Place in the preheated oven and bake for 35-40 minutes, until the bottom sounds hollow when tapped. Cool completely on racks.
Chef's Tip:
This recipe can be used to make wonderful bread sticks. Simply make a 1/2 recipe of Olive Bread. Kneas the dough for 8-9 minutes, then cover and let rise for 45 minutes to 1 hour. Punch the dough down and knead for 2-3 minutes. Divide the dough into 48 pieces, roll out into rope shapes approximately 6 inches (15 cm) long and place on greased cokkie sheets. Cover and let rise for 30 minutes. Bake in a preheated 400 F (200 C) oven for 13-15 minutes and they're ready to serve.
©2015 Nick Stellino Productions