Olive Bread - Paillasse style

If you have around 18 hours and 40 minutes to spend in the kitchen, Olive Bread - Paillasse style might be an excellent dairy free, lacto ovo vegetarian, and vegan recipe to try. One portion of this dish contains roughly 47g of protein, 27g of fat, and a total of 1560 calories. This recipe serves 1. For $2.3 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 70 people have tried and liked this recipe. If you have black olives, salt, fresh yeast, and a few other ingredients on hand, you can make it. It is brought to you by Home Cooking Adventure. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is excellent. Cook the Book: Rustic Cyprus-Style Herbed Olive Bread, No-Knead Olive Bread | Pane all’Olive, and Mediterranean-Style Tunan and Olive Sandwich are very similar to this recipe.

Servings: 1

Preparation duration: 1095 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.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. 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. 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.

 

Step by step:

1. In a large bowl, mix flour with salt and chopped olives. Dissolve the fresh yeast in water and add to the flour mixture.

2. 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.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. 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.

3. Put them into a baking tray and let them sit until the oven is hot. 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.  

4. Bake for about 25-30 minutes. When ready let the bread cool on a rack for at least an hour before cutting it.

Nutrition Information:

covered percent of daily need