Monday, April 17, 2006

Ligurian Olive Bread

A wonderful companion to soup, these miniature loaves are a visual delight as well. I like to use the small, black Ligurian olives for these breads - their size, taste (even non-olive eaters enjoy them) and colour work well. You should be able to find them preserved in oil - you can use that oil in the bread.


Ligurian Olive Bread

2 teaspoons dry yeast
½ teaspoon sugar
2/3 cup lukewarm water
2 cups plain flour, sifted with ½ teaspoon sea salt
2 tablespoons olive oil
¼ cup pitted Ligurian olives, sliced in half

Place the yeast, sugar and water in a bowl, whisk together and let sit 5 minutes to ensure the yeast activates.

Tumble in the flour, olive oil and olives and using a mixer fitted with a dough hook begin to work the mixture for around 5 minutes until the dough is smooth.

Turn out onto a lightly floured board and knead for a couple of minutes to ensure the dough is nice and elastic and glossy looking.

Divide it into 6 - either by eye or use scales. Roll each piece into an elongated ball shape and place into a lightly greased mini loaf tin


Cover with plastic wrap and let rise in a warm place until risen.


Bake in a preheated 180°C/350°F oven for around 20 minutes or until golden.


These can be reheated by wrapping loosely in foil and placing in a low oven for 10 minutes.

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  1. Those miniature loaves are so cute! Why do we love food sized small so much?

  2. Thanks Plum! Must be something in the genes that attracts us to those little dishes - or maybe we want to pretend we're giants?

  3. These sound & look fantastic, I am obsessed with any type of olive bread!

  4. Thanks Ange! I just love that olive bread you made recently - that's on my must do list!

  5. I absolutely love olive bread, and I love the idea of mini loaves! Another great recipe, haalo!


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