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Sicilian Semolina Olive Bread




Source of Recipe


Internet


List of Ingredients




For 2 Round Loaves:
(requires 8 to 24 hours advance preparation)

Dough starter or sponge:

1/2 tsp active dry yeast
1/4 cup warm water (110 degrees)
1 cup unbleached flour

Stir yeast into warm water until dissolved; gradually add flour, 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn dough onto floured work surface; knead with remaining flour until smooth (about 5 minutes); transfer to large glass bowl; cover lightly with plastic wrap and then with a tightly woven towel; let dough sit 8 to 24 hours to rise and deflate.

Bread:

1 1/2 cups warm water (110 degrees)
1 1/2 tsp active dry yeast
1 cup cold water (60 degrees)
1 1/2 tsp salt
1 TBS granulated sugar
2 cups Sicilian brine-cured olives, pitted and chopped
2 cups pastry or cake flour
2 cups semolina flour
2 cups unbleached flour
semolina flour (optional, for crustier loaf)


Recipe



Place dough starter in mixing bowl; add warm water; work with hands until dough ball dissolves in water; sprinkle yeast on top; let sit 5 minutes. Add cold water, salt, sugar, olives, pastry or cake flour, semolina flour and 1 cup unbleached flour; beat vigorously 2 minutes. Continue to beat, adding remaining unbleached flour 1/4 cup at a time until dough pulls away from sides of bowl. Turn dough onto lightly floured surface; work until smooth and elastic (add more flour if necessary).

Transfer dough to oiled bowl; turn to coat dough surface with oil; cover with tightly woven towel; let rise in a warm area until doubled (about 2 hours).

Turn dough onto lightly oiled work surface; gently press to deflate-- take care not to split outer dough skin; divide in half; roll into ball (if crustier loaf is desired, roll each ball in semolina flour); place each ball on well-oiled baking tray; to shape loaf, press center to flatten slightly; cover with towel; let rise in a warm area 45 minutes.

Heat oven to 375 degrees; place shallow pan on bottom shelf of oven; fill with 1 cup ice cubes to create steam. Cut 3 slits 1/2" deep on top of each loaf; place in oven quickly to prevent steam from escaping; bake until loaves are at 200 degrees internal temperature (about 30 to 35 minutes); remove bread immediately; cool on racks.