Bread with olives - a dish not rare in many countries of the Mediterranean. Whether it's a fragrant Italian ciabatta , a French baguette, or a Greek flat cake from Kalamata, in addition to olives or olives, the bread will play with pleasant salinity and a variety of textures.
We decided to devote this article to several recipes for the preparation of olive bread, each of which deserves to be served on the table of the Michelin restaurant.
Simple bread with olives and onions
Ingredients:
- flour - 1/4 of the item;
- dry yeast - 2 tsp;
- sugar - 2 tsp.
- salt - 1 teaspoon;
- warm water - 1 item;
- green onions - 1 bunch;
- olives - 1 item;
- milk - 2 tsp.
Preparation
We sift the flour on the table and mix it with salt, yeast and sugar. In the center of the dry mixture we make a well, in which we pour warm water. Gently picking the flour to the center, knead the dough until smooth and smooth. We collect the dough into a ball, put it in a bowl and cover it with a damp towel, let it rise in a warm place for about 1 hour.
Olives are cut and dipped from moisture with a dry napkin, onions cut into pieces. Press the olives and onions into the dough, mix it again, form and lubricate with milk. Bake our simple onion bread 35-40 minutes at 190 degrees.
Olive bread in Greek
Ingredients:
- flour of the highest grade - 240 g;
- whole-grain flour - 150 g;
- dry yeast - 2 tsp;
- salt - 2 teaspoons;
- warm water - 240 ml;
- olive oil - 80 ml;
- olives (pitted) - 1 item;
- fresh rosemary - 1/2 st. spoons;
- grated lemon peel - 1 tbsp. a spoon.
Preparation
Both kinds of flour are sifted together into a bowl of a food processor, we add yeast and salt to them. Pour warm water into the flour mix and knead the dough until it becomes soft and elastic.
Transfer the finished dough into a large bowl, pour a little olive oil on the surface and add rosemary, olives and zest. We knead the dough together with the "filling", and then wrap it with a film and leave it in a warm place for 2 hours, or until the ball of the dough doubles.
Oven reheat to 220 degrees. On the baking tray, pre-sprinkled with flour, spread the dough, give it the desired shape and send it to bake first 15 minutes at the original temperature, and then another 45-50 at 175 degrees. Ready olive bread should be golden and crunchy outside.
French land with olives and olives
For the Russian-speaking person, the word "fugas" applies only to weapons, but in the Provencal kitchen, the "namesake" of the explosive charge is a fragrant cake traditionally prepared in French villages.
Ingredients:
- dry yeast - 1 teaspoon;
- sugar - 1 teaspoon;
- flour - half a century;
- olive oil - 2 tbsp. spoons;
- salt - 1 teaspoon;
- olives (without pits) - 1/2 st .;
- olives (pitted) - 1/2 st .;
- parsley - 2 tbsp. spoons;
- thyme - 2 tbsp. spoons;
- rosemary - 1 tbsp. a spoon.
Preparation
In a deep bowl, mix yeast, sugar and 1/3 tbsp. warm water, let the mixture stand in a warm place, until it begins to bubble. To the yeast, pour in the flour, add olive oil and salt, knead the dough. The finished dough is transferred to a deep bowl, covered with a film and left in a warm place until doubling in size.
Now the dough should be divided into 5 equal parts, each of which should be rolled into a cake. Now we cut the cake three times in the middle, and the resulting dough strips are slightly stretched out with our hands. The future bread is covered with a damp towel and leave in the heat for 30 minutes. While bread rises, olives and grasses are crushed together. Fugas is greased with olive oil, and sprinkled with olive mixture from above. Bake bread at 260 degrees for 15 minutes. Before feeding it is cooled.