Olive Bread - Paillasse style

Olive Bread - Paillasse style

Crunchy crust and airy moist interior with olive flavor. Just delicious. One of the best bread we've ever done.

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  • Makes 2 loaves of bread
  • 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. 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.
  2. 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. 
  3. 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. 
  4. 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.
Olive Bread - Paillasse style-1
Olive Bread - Paillasse style-2
Olive Bread - Paillasse style-3
Nutrition facts 1 Bread - Calories:775, Fat:9.2 g, Saturated Fat:1.3 g, Carbohydrates:149.2 g, Sugar:0.5 g, Fiber:8.3 g, Protein:21.9 g, Cholesterol:0 mg, Calories from Fat 83, Sodium 1179 mg, Vitamin A 5%, Calcium 10%, Vitamin C 1%, Iron 65%, Nutrition Grade B, Percent Daily Values are based on a 2,000 calorie diet.
On April 07, 2012 at 11:20 pm, TONYK said...
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!!

On March 17, 2015 at 11:23 pm, Elie said...
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 :)

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