This olive pagnotta is an italian olive bread with rich fruity olive oil. The addition of good quality olive oil to the dough brings just as much as the olives themselves do. Thanks to a wonderful local family business, and speciality store, “Oelbaum” I can buy the best Italian olive oil right here in my home town, Wuerzburg. For olive bread I use the intensive-fruity variety. Its bold flavour comes through in the bread and the crumb has a subtle tint from the lovely greenish colour of the oil. I chose to use both green and black olives in this recipe simply because I happened to have an opened jar of both in my fridge. Any choice of good olives works in this bread. This loaf is perfect dinner bread to serve alongside a simple dish of pasta.
Recipe for olive bread with olive oil
Ingredients for one large loaf.
100g Dinkel greise or semolina
375 ml Water
10g Dried yeast
2-3 Tablespoons intensive Olive oil
100 g black or green olives
Mix everything, apart from the olives, together in your mixer with the dough hook, or by hand, and knead for 5 mins on a slow setting. Then increase the speed to medium and mix/knead for a further 5 minutes to really develop the gluten of the flour. Place your dough into an oiled bowl, cover and let rise for 45 minutes.
Turn out the olive bread dough onto the work surface and deflate. Knead in your olives and another slug of olive oil. Shape into a roughly oval loaf and place on your baking sheet. Let the dough rest and rise again for another 45 minutes, or until its doubled in size. Pre- heat your oven to 250 degrees
Make cuts in the surface of the dough to allow a final expansion in the oven, I just roughy criss-crossed my dough with cuts here. Transfer to a pre-heated baking stone or tray. Bake at 250 degrees for 10 minutes and then reduce the heat to 200 for a further 40-50 minutes until our desired level of browness.