I don’t know how many of you are familiar with this paillasse style bread, but ever since I’ve discovered it here in a local bakery and I simply fell in love with it since then. This olive bread has an amazing crispy crust and an airy moist interior bursting with olive flavor. What can I say, if you like bread this one is simply delicious, by far one of the best breads we’ve ever done.
Olive Bread - Paillasse style
- 3 cups bread flour
- 1 cup black olives chopped
- 350 ml cold water
- 1/2 tsp salt (only if the olives are not too salty)
- 10 g fresh yeast (1 tsp active dry yeast )
- In a large bowl, mix flour with salt and chopped olives. Dissolve the fresh yeast in water and add to the flour mixture. Mix everything together until results a moist dough. Cover it and let it sit for about 14-18 hrs at room temperature, to let the yeast develop. I let it overnight.
- After the hrs passed, sprinkle a towel with flour and corn meal and lay the dough and fold it a few times. Cover the dough with the rest of the towel and let the dough rise for another 2 hrs.
- Preheat the oven to 250C (475-500F) 30 minutes before baking. Divide the dough into 2 pieces. Give each piece of dough 2-3 twists. Put them into a baking tray and let them sit until the oven is hot.
- Put an empty baking pot in the oven ten minutes before baking. As you put the baking tray in the oven, add a cup of hot water in the empty pot, in this way it will instantly boil and create steam. Bake for about 25-30 minutes. When ready let the bread cool on a rack for at least an hour before cutting it.