Bill’s toscana bread with rosemary and olives

Bill’s toscana bread with rosemary and olives

By
From
Modern Italian Food
Makes
2
Photographer
Earl Carter

A note of warning about commercial flours: do not buy cheap home-brands for either pasta or bread-making.

They have had most of their good properties removed. They can make an average scone, but are simply not strong enough to be worked into a bread mix. Laucke is one company that makes very good flours for bread-making.

Ingredients

Quantity Ingredient
500g baker’s flour
10g good quality salt
5g dried yeast
325ml lukewarm water
125g black olives, chopped
10g fresh rosemary

Method

  1. Put all the ingredients into a large bowl and knead with a dough hook on a low speed until well combined.
  2. Change to high speed and knead the dough vigorously for 6–7 minutes until the dough is elastic. At this stage the dough is still rather wet. Don’t worry, but cover and rest for at least 3 hours. Preheat the oven to 220°C, and line a tray with baking paper.
  3. Shape the dough into 2 rough loaves. They will be rather ‘free-form’ as the dough is fairly moist (there is no need for any oil or butter in this dough). Cook for 20–24 minutes or until the loaves are cooked and sound hollow when you tap them on the underside.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
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