Ingredient 4 loaves
Starter
- Yeast 40g
- Water at 37 degrees Celsius 180 ml
- Strong flour 225g
- Sugar 5g
Dough
- Strong flour 855g
- Sugar 40g
- Salt 20g
- Water at 37 degrees 450ml
- Olive oil 160ml
- Green olives, cut in quarters 100g
Procedure
- For the starter, dissolve the yeast in the water, add flour and sugar, mix well, cover and leave to ferment for 30 minutes
- For the dough, sieve the flour, sugar and salt into a mixing bowl, add water followed by the starter and start mixing slowly
- Gradually add the oil and continue mixing to achieve a smooth dough
- Cover the cling film and prove for 1 hour or until double in size
- Knock back,add the olives and divide the dough into flour
- Roll into long shapes and place on a baking sheet sprinkled with rice cones, return to the prover and leave until double in size
- Brush with olive oil and bake at 220 degrees Celsius for 20-25 minutes
- When cooked, the bread should sound hollow when tapped on the base
- Leave to cool on a wire rack
