I’m not sure how many of you have encountered paillasse style bread before, but I discovered it at a local bakery and instantly fell in love. This particular olive bread – paillasse style boasts an incredible crispy crust and an airy, moist interior that bursts with the rich flavor of olives. From the moment I tasted it, I knew it was something special.
The combination of textures and flavors in this bread is truly remarkable. The crust has a satisfying crunch that gives way to a light and fluffy center, making each bite a delightful experience. The olives add a savory depth that elevates the bread to a whole new level.
If you’re a bread lover, this olive paillasse bread is simply irresistible. It has quickly become one of our favorite homemade breads, and I’m confident it will become for you as well. You can enjoy it on its own, with a spread of butter, or as a complement to a meal. This bread is for sure a must-try for anyone who appreciates the art of baking.
How to make Olive Bread – Paillasse Style
Begin by mixing flour with salt and chopped olives in a large bowl. Dissolve the fresh yeast or dry yeast in water and add to the flour mixture. Stir everything together until a moist dough forms. Cover the bowl and let it sit at room temperature for 14-18 hours to allow the yeast to develop. It’s best to let it rest overnight.
After the resting period, sprinkle a towel with flour and cornmeal. Lay the dough on the towel and fold it a few times. Cover the dough with the rest of the towel and let it rise for another 2 hours.
Preheat the oven to 250°C (475-500°F) for 30 minutes before baking. Divide the dough into 2 pieces and give each piece 2-3 twists. Place the twisted dough onto a baking tray and let them sit while the oven heats up.
Put an empty baking pot in the oven ten minutes before baking. When ready to bake, add a cup of hot water to the empty pot to create steam. Place the baking tray in the oven and bake for about 25-30 minutes.
Once baked, let the bread cool on a rack for at least an hour before cutting. Enjoy your homemade olive twist bread!
Hope you will try it out and enjoy your freshly baked olive bread! If you do, make sure to share the photos with me on Instagram. I love seeing how it turns out for you.
For more bread ideas check our full collection of Bread Recipes.
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Olive Bread - Paillasse style
Ingredients
- 3 cups (375g) bread flour
- 1 cup black olives chopped
- 1 ½ cup (350g) cold water
- 1/2 tsp (3g) salt (only if the olives are not too salty)
- 1 tsp (4g) active dry yeast (or 10g fresh 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 until it is 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 hours have 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) for 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 to 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
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 🙂