Yesterday I made my first loaf of bread with an olive dough contained in Richard Bertinet’s book, Dough.
Making the dough is similar to making the ordinary white dough and loaf save for the introduction of good quality olive oil and semolina. Here is the recipe:
- 500 g strong bread flour
- 20 g semolina
- 15 g yeast
- 10 g salt
- 50 g good quality extra virgin oil
- 320g water
I expected the dough to be wet, messy and difficult to deal with. But that was not the case at all, it was a doddle and came together quickly and easily.
It turned out well, too, and tastes delicious. Here are some photos: