This is my version of “Pane Olivia”, which can be found on the site of bakers supplier “BÄKO” (pdf-link to recipe). It’s a mediterranian style white bread with green olives and dried tomatoes. Instead of using a commercial product, I oven-dried a couple of fresh tomatoes using a recipe from Jürgen Dollase’s book about tomatoes, I wrote about here. An aromatic bread, very good just by its own with a glass of wine. Or as bruschetta with the rest of the oven dried tomatoes, rucola and parmesan. Now where’s summer?
Pane Olivia (Yield: 2)
- 372g flour, Type 550
- 268g water
- 5g fresh yeast
- 9g salt
- 40g green olives, sliced
- 7g dried tomatoes or a 2-4 pieces of oven-dried tomatoes
- A pinch of Italian herbs
Mix together the flour, the yeast and the water and knead to a sticky dough. Add the salt and finish kneading, either in a machine or by hand. I used Dan Lepard’s slow-kneading technique which takes about 30 minutes. Incorporate the olives, the tomatoes and the herbs.
Bulk-Fermentation: Let rest for 30-40 minutes at room temperature. Then put in the fridge overnight in an oiled bowl.
Final rest: The next day, cut in half and let rest on a floured towel for 1-2 hours at room temperature until sufficiently relaxed.
Bake-Off: Turn over and bake at 240°C for 15 minutes, then reduce heat to 230°C and bake for futher 15-20 minutes.
Jürgen Dollase’s oven-dried tomatoes with honey
- 2 large tomatoes
- 1 tsp honey
- sea salt
- olive oil
- fresh thyme
- herbs de provence, dried
- lemon juice
Remove seeds from the tomatoes. Cut each tomato into eights. Heat some olive oil in a pan and put the tomatoes in the pan, skin side down. Remove, put on a baking sheet. On each piece, sprinkle a few leaves of thyme, a pinch of dried herbs on, add a little salt and pepper, a few drops of olive oil and lemon juice. Finally, a little bit of the honey. Put into a 150°C hot oven. Bake for about 20-30 minutes until the tomatoes start to wrinkle a little.