Olive Bread – Crispy & Airy

Step 1: Prepare the Dough Base

Pour 1 cup (220 ml) of water into a large mixing bowl. Add 3/4 tsp (3 g) of fresh yeast or 1/2 tsp (2 g) of dry yeast to the water and mix until dissolved. Add 2 1/2 cups (320 g) of bread flour and 1 tsp (6 g) of salt to the bowl. Mix with a wooden spoon until there is no dry flour left; there's no need to knead at this stage.

Step 2: First Rest and Olive Incorporation

Cover the bowl and let the dough rest for 30 minutes. After resting, add 1 1/2 tbsp (20 g) of chopped olives to the dough. With a wet hand, stretch each of the four sides of the dough and fold it towards the center. This action helps to incorporate the olives evenly into the dough.

Step 3: Dough Strengthening (Lift and Slap)

Perform the 'lift and slap' technique: lift the dough from the bowl and slap it back down. Repeat this several times until the dough becomes more elastic. Cover the bowl again and let it rest for another 30 minutes.

Step 4: Final Rise and Shaping

After the second rest, repeat the stretching and folding, and 'lift and slap' steps. The dough should now be much more elastic. Cover the dough and let it rise until it doubles in size, which usually takes about 2 hours. Once risen, sprinkle flour on your work surface and gently scrape the dough out of the bowl. Fold the dough to make it easier to divide.

Step 5: Divide and Form Rolls

Divide the dough into 6 equal parts using a dough scraper. Take one piece, brush off any excess flour, and gently flatten it. Roll the dough piece into a log, then roll it again to form a ball. Pinch the seams to seal it well, then rub it against the work surface to create a smooth, tight surface. Repeat this process for all 6 dough pieces.

Step 6: Second Proof and Scoring

Place the shaped dough balls on a baking tray lined with parchment paper. Let them rest uncovered for 10 minutes. After 10 minutes, fold each ball like before to tighten its surface and seal it well. This helps them hold their shape better. Cover the tray with a towel and let the dough rise for another 30 minutes. Once risen, score the top of each bread roll with a sharp blade or knife and sprinkle a little water around them.

Step 7: Baking the Olive Bread

Cover the baking tray with another tray of the same size (or an inverted roasting pan) to create a steamy environment. Bake in a preheated oven at 430°F (≈220°C) (approximately 220°C) (220°C (≈430°F) (approximately 430°F)) for 20 minutes. After 20 minutes, carefully remove the top tray and continue baking for 10 more minutes until the bread is golden brown and sounds hollow when tapped, indicating it's perfectly baked.

Step 8: Serve and Enjoy

Remove the freshly baked olive bread from the oven. The olive aroma will be incredible! Serve warm, sliced in half, and spread with butter for a delicious treat.

• Ensure your yeast is fresh for optimal rise.

• Use a wet hand when stretching and folding the dough to prevent sticking.

• The 'lift and slap' technique helps develop gluten without extensive kneading.

• Baking with a covered tray creates steam, which contributes to a crispy crust.

• Add other herbs like rosemary or thyme for extra flavor.

• Include sun-dried tomatoes or feta cheese for a different twist.

• Experiment with different types of olives, such as green olives or a mix.