There is always something wonderful about making bread. The soothing repetitive kneading, the joy that rises with the dough and the final delicious heightening of the senses when the loaf comes out of the oven and is eaten.
It is a particular thrill to make Olive Bread at La Finca – with organic wholemeal flour from a nearby town, a touch of the olive oil produced by our neighbour and if they have not been already eaten, our own black olives.
Rustic Olive Bread
- 1 1/4 teaspoons dried yeast
- 275 gms strong wholemeal bread flour
- 275 gms strong white bread flour
- 2 teaspoon sugar
- 2 teaspoon olive oil
- 1 teaspoon salt
- 340 ml warm water (320 ml when using the olive juice)
- 300 gms black olives pitted and chopped – with any juice drained and retained
- Add the warm water to the reserved olive liquid until there is 320 ml in total.
- Place everything into the bowl of a mixer (or a large bowl if you prefer to mix the dough by hand) – in the order listed above
- Mix until the dough forms into a ball and leaves the sides of the bowl clean. Approximately 5 minutes
- Remove the dough from the bowl. Clean and lightly oil the bowl and replace the dough.
- Cover with cling film and leave in a warm place (40-50ºC) until doubled in size. Approximately 1 hour.
- Tip the dough onto a lightly floured surface and “knock back”, kneading it gently until firm again
- Shape into a round or oval loaf and place onto a greased or silicon lined baking tray.
- Leave to rise again in a warm place (40-50ºC) for 20 to 30 minutes.
- Pre-heat the oven to 220 C
- Bake the Rustic Olive Bread for about 30 minutes. When done the bread will sound hollow when tapped on its bottom! If it sounds like a brick pop it back in the oven for a few more minutes and then tap again.
- Leave to cool before slicing or cutting into chunks.
Delicious served with dishes where soaking up unctuous juices or sauces is a absolute necessity!