I am not a fan of olives at all but whilst in Edinburgh last month and visiting the lovely people at Breadshare, I tried their sourdough bread made with olive spread throughout the dough (instead of just your typical olive chunks) and turns out I like this variation a lot!
Back in London I set out to create my own variation of this. Is packed full of flavor and if, contrary to me, you really like your olives, feel free to add a handful of chopped ones into the dough.
Here I give my recipe using a sourdough bread, but you can as easily use the same spread with a commercial yeast dough (I would suggest using a dough with some wholemeal in it).
12g Starter from the fridge (2%)
120g water (21%)
60g wholemeal rye flour
Mix, cover and rest for 8-12h
174g Production starter
280g water (48%)
466g strong white flour
58g wholemeal flour
- Mix, cover with a shower cap and rest for 20min.
11g salt (2%)
11g water (2%)
- Mix and leave for 20/30min.
- Bulk ferment for 2h30-3h. Stretch and fold every 30min
- Pre-shape and rest for 20min.
50g Kalamata olives, rinsed, drained and lightly dried
1-2 tbs good olive oil
- Blend the olives and oil together until you have a smooth, thick paste
- Butter a 2lb tin or two 1lb tins
- Shape the dough into a rectangle, spread the paste up ¾ of the length. Roll and shape to fit the tin(s) and put them in, seam side down. Proof until well risen and doming outside the tin (around 1h30-2h)
- Preheat the oven to 250C and bake at highest temp for 10min, drop temp to 220C and bake for another 20-25min.
- The loaf will be baked when a probe measures 98C in its core.
- Allow to cool to room temperature before cutting.