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Olive Bread with Homemade Yeast Starter Recipe
Flavors of Nice
Rising time: 6-12 hours
Baking time: 30 minutes
Oven temperature: 250° C (500° F)
Total time: 30 to 60 minutes
Preparation time: 15 minutesRising time: 6-12 hours
Baking time: 30 minutes
Oven temperature: 250° C (500° F)
Difficulty: Easy
Chef's Note
You can make your own yeast starter if you like. Though it's easy to make, you'll need to allow four days fermenting time. It will keep for a week in the refrigerator. You will need only one-third of the yeast recipe to make the olive bread.
Giordan de la Peppa and José Maria
Vive la cuisine niçoise
Vive la cuisine niçoise
Ingredients
Ingredients
- 500 g (18 oz.) flour
- 50 g (2 oz.) home-made yeast starter (levain)
- 50 ml (3 tbsp.) water
- 100 ml (6 tbsp.) olive oil
- 150 g (5 oz.) Niçoise Olives
Method
- In a large bowl, combine the flour, yeast, olive oil and water; mix everything together and knead with your hands.
- Pit the olives; add them to the dough and knead again to incorporate them well, adding more flour if necessary.
- Let rise for 6 to 12 hours - the longer the better - in a bowl covered with a cloth near a radiator.
- Using a paper towel, oil the surface of the olive bread.
- Place into a cold oven and heat to maximum (250° C / 500° F) for 30 minutes.
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