Home » Bread with red onion and green olives

Bread with red onion and green olives

by Ada Parisi
5 min read

Green olives, red onion and pumpkin seeds for a soft and fragrant bread. The presence of oil makes it fragrant and similar, especially in the crust soft, in a bun. I have prepared a loaf from almost one kilogram, It's over in a day and a half. For the recipe I got freely inspired by the book the magic of Paul Hollywood.

Ingredients for a loaf of approximately 850 grams:

  • 500 grams of strong white flour for bread (manitoba is perfect)
  • 10 grams of salt
  • 10 grams of dried Brewer's yeast
  • 40 grams of extra virgin olive oil
  • 300 ml cold water
  • a red onion, chopped
  • 200 grams of chopped green olives
  • a pinch of ground black pepper
  • pumpkin seeds or other seeds if you prefer as required

Pour the flour into a bowl and add the salt and other dry yeast. Add the oil and black pepper, pour the water and start to knead. Once you've got a compact mass, place it on lightly greased work surface and knead for 10 minutes, until the dough will be smooth, smooth and shiny. Then put it in a large bowl oiled, cover with cling film and leave to rise in a warm place for at least 3 hours, until doubled in volume.

Line a baking pan with parchment paper. Transfer the dough on the work surface and work it a few minutes, then add to the mix the onion and green olives. You'll have to knead the dough long before absorbing the olives, they are slightly oily and will make the dough more sticky and soft during processing. Shape the dough a Wiener , spread it out slightly with the help of a rolling pin and fold back on themselves on the long side edges forming a loaf. Place the bread on a baking sheet lined with parchment paper and let it rise, covered with plastic wrap, at least an hour in a warm place.

Preheat oven to 220 degrees static: When bread will be doubled in volume, hack it with MITRE cuts along the entire length, moisten it with very little water on top and sprinkle with pumpkin seeds: Bake in preheated oven for 35 minutes. Then leave to cool on a wire rack.

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