Olive Bread from Nice

Olive Bread from Nice
Staff Writer
Penny de los Santos

Olives are a natural complement to bread, especially when they’re baked inside it. Be sure to buy firm unpitted olives for this — pitted olives tend to be softer, and though buying them that way may save you time, the olives will easily disintegrate and add extra moisture to the dough.

8
Servings
327
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 2/3 Cup room-temperature tap water
  • 1/2 Teaspoon fine granulated active dry or instant yeast
  • 3 3/4 Cups bread flour
  • 1 1/2 Teaspoon fine sea salt
  • 1 1/4 Cup Niçoise olives, or other firm-textured olives, pitted after measuring and coarsely chopped

Directions

Pour the water into a 3-quart or slightly larger mixing bowl and whisk in the yeast. Wait 30 seconds, then whisk again.

Combine the flour and salt and use a large rubber spatula to stir the flour mixture into the liquid. Scrape the side of the bowl to make sure that no flour remains stuck there. Once the dough is a coherent mass, beat it for a few seconds. Cover the bowl with plastic wrap and let the dough ferment at room temperature for at least 8 hours. It will more than double in bulk.

A couple of hours before you are ready to form and bake the bread, use a plastic scraper to transfer the dough from the bowl to a well-floured work surface. Flour your hands and pull the dough into a long rectangle. Scatter the olives over half the length of the dough, then fold the other half of the dough over them. Gently press to adhere the dough back together. Fold the 2 sides in to overlap at the middle, then roll the top toward you all the way to the end, jelly-roll style. Invert, flatten, and repeat. Move the dough to a well-floured place and cover with a towel or sprayed or oiled plastic wrap; let rest for 1 hour.

Set a rack in the middle level of the oven and preheat to 450 degrees.

Use a scraper to invert the dough to a floured work surface and pull the sides of the dough in toward the center to give the loaf a round shape, pinching the pulled-in pieces in place at the top. Invert the dough to a floured banneton or a basket lined with a floured cloth and cover it with a flat-weave towel. Proof the loaf until it puffs visibly, about 1 hour — it will not double in bulk.

Invert the paper-lined pan onto the banetton and flip the banetton over onto aheavy cookie sheet or pizza pan lined with sprayed or lightly oiled parchment paper, and remove it. Use an X-Acto knife or a single-edge razor blade to cut a slash across the diameter of the loaf. Spray the loaf with water and place it in the oven. Wait 5 minutes and spray again, then decrease the oven temperature to 425 degrees.

Bake the loaf until it is deep golden and the internal temperature reads 200 degrees on an instant read thermometer, 30-40 minutes.

Nutritional Facts

Total Fat
4g
6%
Sugar
11g
12%
Saturated Fat
1g
4%
Carbohydrate, by difference
61g
47%
Protein
12g
26%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
161mg
16%
Choline, total
33mg
8%
Fiber, total dietary
5g
20%
Fluoride, F
49µg
2%
Folate, total
115µg
29%
Iron, Fe
4mg
22%
Magnesium, Mg
35mg
11%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
145mg
21%
Selenium, Se
21µg
38%
Sodium, Na
560mg
37%
Thiamin
1mg
91%
Water
88g
3%
Zinc, Zn
1mg
13%

Olive Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Olive Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.