This is a Mediterranean-y loaf, chock full of olives and lots of garlic so that your breath will no doubt smell of it! But garlicky breath for a day is worth it for a few moments of yummy bread. This is made using yeast, as I have been slow at getting my sourdough starter back in action (but it will be ready soooon!). Delicious toasted, with lashings of melted butter. I would’ve liked the crumb to have been more open and rustic for this high hydration dough, but nevertheless it’s a lovely bread and excellent toasted!
500g strong white flour
105g black olives
105g green olives
5 cloves of garlic (roasted, then chopped finely)
1/2 tsp salt
Mix together the flour and water, until it just about comes together. Leave to rest for about 30 minutes (in a covered bowl, at room temperature).
Add the yeast and salt, ensuring the salt is not poured directly on the yeast.Add the olives (roughly chopped) and the roasted, chopped garlic. Then mix to a rough ball. The dough should be a wet and sticky consistency.
Remove the dough from the bowl and transfer to a lightly oiled surface. Do two stretch and folds. Let the dough rest for about 15 minutes, then do another two stretch and folds. Let the dough rest again, for another 15 minutes, then do two more stretch and folds. The dough should feel firmer and easier to handle by now. It should have more of a shape to it. (By stretch and fold – this means stretch the dough gently, then fold the dough over on itself, like you would fold a piece of paper into 3. I find this video very helpful.)
Next, place the dough in a covered container, and let rise for about an hour at room temperature, or several hours in the fridge for a slower rise but stronger flavour.
Once proofed, shape the dough by forming a taught, smooth skin on the surface of the dough, and place this smooth side face down in a well floured banneton. Cover with oiled cling film or a damp cloth. Let rise again for 45 minutes to an hour. This time varies depending on the temperature of your kitchen so best to let the appearance of the dough dictate when it is ready.
10 minutes before the dough is fully proofed – preheat the oven to 250C.
Transfer the bread to a baking tray/baking stone, place a pan of boiling water at the bottom of the oven, score the bread and then place in the oven.
After 5 minutes of baking time (or when the dough has formed a crust and finished its ovenspring), reduce the oven temperature to 220C. Bake for another 30 to 35 minutes at this temperature. The crust should be lovely and brown, and the internal temperature is around 100C.
Thanks for reading and happy baking. I’ve thought of several terrible, terrible olive related puns so I think I will leave them out! Instead I will leave a picture of Bobby eyeing up the baked goods. He’s making a habit of this! This is what I get for going outside to try to get a better picture. Bobby prowling 🙂
Thanks for reading again – KJ.