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.
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This olive bread has an amazing crunchy crust and an airy moist interior bursting with olive flavor. It is by far one of the best breads we've ever done.
Ingredients
- 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 )
Instructions
- 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.
Nutrition
Serving: 1gCalories: 775kcalCarbohydrates: 149.2gProtein: 21.9gFat: 9.2gSaturated Fat: 1.3gSugar: 0.5g
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
fresh yeast is just about unavailable in most areas of the us except for very large cities and i do not live in one of those — what is the substitution if using instant yeast — thanks —
tonyk
For this recipe 1 tsp if instant yeast would be enough. Let me know when you try this recipe how it worked. Enjoy!!
So, no kneading in that recipe? Also, how long and how large should the 2 pieces be when they’re ready to go in the oven? I feel that, my dough didn’t rise so much… I didn’t have fresh yeast, so I used 1 tsp as you recommended in the previous comment.
No kneading, just let it rise overnight. The 2 pieces of bread are not too long (around 12 inch (30 cm)) as they both enter into a 12 x 16 inch (30 X 40 cm) baking sheet. They will rise in the oven as well. How did they turned for you 🙂