Directions
- 1Mix all ingredients for the dough until well combined.
- 2Cover and let it rest at room temperature for 15 minutes.
- 3Do one set of stretch fold to strengthen the dough and let it rest for another 15 minutes.
- 4Mix in the olives, then cover and place in the fridge.
- 5Let it ferment overnight or up to 36 hours.
- 6Preheat a baking tray to 250°C.
- 7Divide the dough into 6 pieces.
- 8Gently shape each piece and twist to create some tension.
- 9Place on a sheet of baking paper and let them rest for 15 minutes.
- 10Carefully transfer to the preheated baking tray and bake for 15-20 minutes until deep golden brown.
Ingredients
- 450 g all purpose flour
- 50 g whole wheat flour
- 375 g water
- 30 g olive oil
- 12 g fresh yeast
- 4 g active dry yeast
- 9 g salt
- 1 tbsp rosemary
- 250 g olives
Equipment
bowlscaleplatebaking traybaking paperknifeoven
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