Olive bread
Anybody can make bread, it's a fact.
Combine some flour, water, yeast and some oil or butter and voilá you have made
your bread. Every baker you talk to says that bread is a science, which is true
but the truth is you just need confidence and lots of practice.
This recipe I created was based on a
normal bread dough but I have changed some parts of the recipe to put my own twist on it.
Olive bread should be encasing a mountain salty olives and surrounded by a
crunchy crust that encases that fresh bread smell. All you bakers out there
know what I am talking about, that earthy smell of victory that your dough has
succeeded.
The recipe was inspired by my brothers,
they love it when I make Focaccia but now they want something different.
Surprise, surprise!! I had to create a recipe that had the same textures like a
Focaccia but a dough that they could just munch on. When this bread
comes out of the oven, it fills the house up with the unique 'bread
scent' . Which to me is like a Mexican wave for success.
Recipe
1.Measure on
a weighing scale 450g of strong white bread and sieve into a deep bowl. Add
2tbsp of soft unsalted butter, 2tsp of salt, 2 sachets of yeast and 300ml of warm
water.
2. Stir the
mixture with a wooden spoon until it forms a dough. Then measure out 100ml of
water and slowly add to the dough a little at a time, until you have used all
the water. Then mix for 5 mins. Make
sure you add all the water this help create a variety of air hole or bread
bubbles to make it really light.
3. The
texture of the dough at this point is really sticky and weird for a bread
dough. Now, remove your wooden spoon and spread some flour on your worktop
ready for kneading.
4. Knead the
dough for 8 mins and keep flouring your worktop if the dough sticks. Oil your Kneading
is done by using the palm of your hand and pushing the dough away from you and
then you fold it over and repeat the process. (at this point you can add olives(130g),
sundried tomatoes(100g), cheese(100g))
5. Once
kneaded place back into your bowl with a tea towel covering it and allow to prove
for 1 hour in a warm place.
6. Once the
dough has doubled in size, cut the dough in half and make the dough a circle
and flatten it. After that, with a sharp knife make a cross on top of your
bread.(This makes the bread look fancy and professional) Then place on a heavy
baking tray and prove for 1 hour in a warm place.
7.Preheat the
oven to 220°C.After 1 hour slowly peel off your tea towel from the bread and bake
for 30 mins or until golden brown.
8. Once the
bread is cooked allow to rest for 10-15 mins on a wirerack. My theory with
bread is you allow it to rest, to get perfect result. Enjoy J
This recipe can be altered to meet
your craving needs from different flavour combinations from sundried tomatoes,to
fresh herbs, to crispy bacon with blue cheese but please don't go crazy.
Sometimes, with bread the simplest flavour combo is the one you keep making and
making over and over again.
I made 2 loaves yesterday and now they are gone! When something is that good they will not stop eating it !
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