Pane con Olive

Spelt has been the main focus for the past few weeks, but now it’s time to start the grilling season. It starts with a wonderfully light, airy and at the same time aromatic “pane con olive”.

The effort may seem a bit much to some, but the combination of poolish, stiff and liquid wheat sourdough was the best choice for me. The addition of olives and fresh rosemary make it even better.

Recipe

For a dough weight of 1565g / 2 pieces, each 783g

Poolish:

  • 100g Wheat flour Type 700
  • 100g Water 4°C
  •      1g Yeast

Mix everything and allow it to rise for 12 hours at room temperature (if the poolish is ready after only a few hours it can be stored in the refrigerator at 4°C until ready to use)

Wheat sourdough -stiff (foundation sour):

  • 100g Ruchmehl
  •   70g Water 35°C
  •     8g Starter

Mix all ingredients until combined and allow it to mature for 12 hours at room temperature. 

Wheat sourdough- liquid:

  • 100g Wheat flour Type 700
  •   90g Water 35°C
  •     8g Starter

Mix all ingredients until combined and allow it to mature for 12 hours are room temperature. 

Main dough:

  • 220g Tipo 00
  • 220g Semolina flour
  • 201g Mature poolish
  • 178g Stiff sourdough
  • 198g Liquid sourdough
  • 250g Water 8°C

Mix all ingredients and allow to autolyze for 30-45 minutes.

  •    18g Salt
  •   80g Water 8°C (this additional water is added only during the fast kneading phase)
  • 200g Olives, halved
  •         + Fresh cut rosemary to season (add to taste)

Production:

  • After the autolysis, add the salt and  mix for 10 minutes on slow speed. 
  • Then knead on a fast speed until the dough has completely released from the side of the mixing bowl. Once the dough has released, switch the mixer back to slow speed and mix in the rest of the water. The dough is again kneaded on quickly until it again completely releases from the side of the mixing bowl. 
  • Now the olives and fresh rosemary are mixed in on a slow speed. If you would like you can also add a bit of olive oil. 
  • Then place the dough in a tub brushed with olive oil.
  • Fold the dough after 60 and 120 minutes. 
  • Then let the dough mature for 4-6 hours in the refrigerator.
  • After the adhered to dough maturity, remove the dough from the refrigerator and carefully turn it out of the tub. Form the dough into a rectangle and divide it down the middle. The divided dough pieces are then simply rolled up and placed onto baking paper with the seam-side down. 
  • As decoration the dough can be topped with a fresh rosemary sprig (dip the rosemary sprig in olive oil first- this way it won’t burn so quickly!). 
  • The bread is baked in a preheated oven at 250°C with strong steam.
  • After 10 minutes, reduce the oven temperature to 220°C and bake until well browned.
  • For a dough size of 800g the baking time should not be less than 40 minutes.