Pane con olive e pomodori

Ingredients 8
Servings 1


Serving Change
  • 700
    bread flour
  • 15
    active dried yeast
  • 250
  • 1
    quantity starter dough (see recipe)
  • 50
    olive oil
  • 9
  • 100
    calamata olives, halved
  • 100
    sun-dried tomatoes, chopped


HAND METHOD: Place flour on a clean surface and make a well in centre. Sprinkle yeast and water into well and allow to stand for 1 minute, or until starting to bubble. Break starter dough into 2 cm squares and place in well. Add olive oil and salt. Using a wooden spoon or metal spatula, mix to make a dough. Knead for 15 minutes, or until elastic and smooth. Add olives and sun-dried tomatoes and mix in. Cover with plastic wrap and allow to rest at room temperature for 1 hour. ELECTRIC MIXER: Mix water, olive oil and yeast for 2 minutes at low speed. Add bread flour and salt. Mix for 5 to 10 minutes at low speed. Add olives and sun-dried tomatoes and mix for another 2 minutes. Remove from mixer. Cover and allow to rest at room temperature for 1 hour, in a draught-free place. Punch dough down and allow to rest for 30 minutes. Halve dough and shape into 2 loaves. Place in a warm place and leave to rise until doubled in size. Score top lightly, dust with flour and bake at 200 ºC for about 40 minutes, or until deep brown. TOTAL KILOJOULE COUNT: 17 950 kJ (4 290 Cal). A portion: 755 kJ (180 Cal). Makes 2 loaves (about 24 slices).

Read more on: starch  |  bake


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