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Pane Alla Diamantese (Olive Bread)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Just something to bite with a glass of good italian red wine.

Just something to bite with a glass of good italian red wine.

Ingredients

Serves: 2-4

Metric Cups
  • 400 grams flour (pizza or bread flour)
  • 30 grams yeast (fresh biological)
  • 8 tablespoons oil (olive, canola, corn or sunflower)
  • 1 tablespoon salt
  • 3 tablespoons powdered milk
  • 200 millilitres water (warm)
  • 2 tablespoons bacon (minced - or use a good knife to cut into tiny pieces)
  • olives (Parmezzano Greek olives, the huge ones)
  • sugar
  • 14 ounces flour (pizza or bread flour)
  • 1 ounce yeast (fresh biological)
  • 8 tablespoons oil (olive, canola, corn or sunflower)
  • 1 tablespoon salt
  • 3 tablespoons powdered milk
  • 7 fluid ounce water (warm)
  • 2 tablespoons bacon (minced - or use a good knife to cut into tiny pieces)
  • olives (Parmezzano Greek olives, the huge ones)
  • sugar

Method

Pane Alla Diamantese (Olive Bread) is a community recipe submitted by Diamante and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a bowl: the yeast a pinch of sugar warm water and about 5 or 6 spoons of floor, mix it well with a fork. Let it grow for 15 or 25 minutes, enough to make the "sponge", to "wake up the yeast. Then, add: the salt, bacon, powered milk, oil and the flour. The "base" most be humid and soft, so add flour with care, just enough to not "glue" in your hands. Mix it well but not in a "cold stone", don´t spank the "base, just "squeeze and fold" many times to add air and get a good growing.
  • Make a ball, cut a "cross" in top of base ball, put in a bowl cover with a humid "napkin". Wait about 40 or 60 minutes, 'till double size.
  • Divide in four pieces. With your bare hands (don´t you dare to use the roll), open up each piece in triangle shape.
  • Put in the triangle base a pinch of Parmigiano and some sliced olive. Roll up the triangle, as you do with croissants. With a shape knife cut the bread, just enough to expose the fill (like a canoe shape).
  • Let it grown for about 20 minutes. Before you put it in hot oven, I like, to cover up with a tinny slice of mozzarella and a pinch of dry oregano. The powered milk will gives a beauty golden color, the mozzarella will give that "crispy" texture.
  • In a bowl: the yeast a pinch of sugar warm water and about 5 or 6 spoons of floor, mix it well with a fork. Let it grow for 15 or 25 minutes, enough to make the "sponge", to "wake up the yeast. Then, add: the salt, bacon, powered milk, oil and the flour. The "base" most be humid and soft, so add flour with care, just enough to not "glue" in your hands. Mix it well but not in a "cold stone", don´t spank the "base, just "squeeze and fold" many times to add air and get a good growing.
  • Make a ball, cut a "cross" in top of base ball, put in a bowl cover with a humid "napkin". Wait about 40 or 60 minutes, 'till double size.
  • Divide in four pieces. With your bare hands (don´t you dare to use the roll), open up each piece in triangle shape.
  • Put in the triangle base a pinch of Parmigiano and some sliced olive. Roll up the triangle, as you do with croissants. With a shape knife cut the bread, just enough to expose the fill (like a canoe shape).
  • Let it grown for about 20 minutes. Before you put it in hot oven, I like, to cover up with a tinny slice of mozzarella and a pinch of dry oregano. The powered milk will gives a beauty golden color, the mozzarella will give that "crispy" texture.
  • Tell us what you think