Rosa's Pane di Olivo Posted on 03 May 17:21 , 0 comments
We love mum's olive bread - eaten on its own or dipped in olive oil - it really is the complete meal.
Recipe makes 2 loaves
30g fresh yeast, 4.5 cups of plain flour (plus extra for dusting), 2 cups of warm water, 2 tablespoons of olive oil (plus extra for brushing), 1 teaspoon of salt, 40 pitted olives of choice.
Place warm water in a bowl, add yeast and stir to dissolve. Place the flour in a large bowl and make a well in the centre. Add the yeast mixture, olive oil and salt and mix together with your hand to form a stretchy dough. Cover with tea towel and thick blanket, then set aside in a warm spot for 1 1/2 to 2 hours or until double in size.
Dust a clean work surface with flour and generously oil two baking trays.
Divide the dough in half. take each portion of dough and flatten it out, then divide the olives between the two pieces of dough and press into each piece. Knead the dough a little to mix in the olives, then form each piece into a log shape.
Place the dough on the prepared trays. Cover with a clean tea towel, then set aside in a warm spot for 30-40 minutes or until doubled in size.
Preheat oven to 200 degrees celsius fan-forced.
Bake the loaves for 40 minutes, then remove them from the oven and brush with olive oil. Reduce the oven temperature to 150 degrees celsius and bake for another 15-20 minutes or until light golden brown. Enjoy!