Pane alle Olive (Olive Bread)
Source of Recipe
Internet
List of Ingredients
There are two ways to make this bread: Mix Sicilian-style green olives, which are easy to find, into the dough so that their moisture becomes part of the dough, or knead in half tiny black Ligurian olives with the green olives by hand. Serve with carpaccio, green salads, antipasti, and lamb. This bread makes wonderful sandwiches.
3 1/2 teaspoons active dry yeast or 1 1/3 small cakes fresh yeast
3/4 cup warm water
1/4 cup olive oil
12 ounces Sicilian-style green olives, pitted; or 6 (170 grams) tiny black Ligurian olives, such as Ardoino or Crespi Olivelle, and 6 ounces green olives, also pitted; reserve several whole olives for garnish
3 3/4 cups unbleached all purpose flour, 1/3 cup reserved for kneading
1 1/2 teapoons salt
Recipe
This bread is difficult-if not impossible-to make by hand, because the olives must be broken down enough to provide some of the liquid for the dough. The mixer and food food processor do nicely.
By Mixer:
Stir the yeast into the water in a large mixer bowl; let stand until creamy about 10 minutes. Add the oil, pitted olives, flour, and salt. Mix with the paddle for 2 minutes on low speed; then change to the dough hook and mix 4 to 5 minutes until the olives are well broken down. The olives will exude their liquid, which will give the dough enough moisture. If necessary, add up to 1 1/2 tablespoons of additional water. Finish kneading briefly by hand on a lightly floured surface, adding the reservcd flour as needed, until the dough is firm dough. The dough will feel soft but never smooth.
By Processor:
Stir the yeast into 1/4 cup warm water; let stand until creamy; about IO minutes. Stir the oil and 1/2 cup cold water into the yeast mixture. Place the flour and salt in a food processor fitted with the steel blade; process with several pulses to sift. With the machine running, pour the yeast mixture through the feed tube in a steady stream. The flour will be moistened but will not yet make a dough. Sprinkle the olives over the top and process until the dough gathers into a ball and pulls away from the side of the bowl. Process 30 seconds longer to knead. Knead briefly by hand on a floured work surface.
First Rise: Place the dough in an oiled bowl, cover with plastic wrap, and let rise until doubled, I 1/2 to 2 hours.
Shaping And Second Rise: Cut the dough in half for 2 oval loaves or 16 to 18 equal pieces for the rings. To make the oval loaves, flatten each half of the dough and fold into thirds, like a business letter. Roll the dough towards yourself, using your thumbs to guide the dough and create tension in the rolling process. Roll with both hands to a cigar shape that is plumper in the middle and tapered ar the ends. Place the loaves on oiled backin sheets or peels sprinkled with cornmeal. To make the rings, roll each piece of the dough into a ball and arrange l 1/2 inches apart in 2 rings on oiled baking sheets or in 2 oiled ring molds. Press the reserved olives hard into the tops. Cover with a towel and let rise in a warm spot for about I hour. The dough should relax and the skin should not be tight when it goes into the oven.
Baking: Heat the oven to 450 degrees F. If you are using a baking stone, turn the oven on 30 minutes before baking and sprinkle the stone with cornmeal just before sliding the loaves onto it. Place the loaves in the oven and reduce thc heat to 400 degrees F. Bake 35 to 40 minutes. Cool on racks.
Makes 2 oval loaves or round rings
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