Bread with Pancetta, Olives, and Black Olives
Baking and Desserts • Italian
Description
Bread with Pancetta, Olives, and Black Olives
Ingredients
- Wheat Flour 20 oz
- Salt to taste
- Water 10 fl oz
- Semolina 0 oz
- Olive Oil 0 fl oz
- Sage 1 bunch
- Kalamata olives 5 oz
- Kalamata olives 5 oz
- Dry yeast 0 oz
- Pancetta 5 oz
- Coarse Cornmeal 1 tablespoon
Step-by-Step Guide
Step 1
Sauté the pancetta in olive oil, add pitted black and green olives, and fry for 2 minutes. Remove from heat and add roughly chopped sage.
Step 2
Mix the flour with semolina, crumble the yeast until fine. Add salt, olive oil, and water. Place the dough on a surface and knead, adding the sautéed mixture. Let the dough rest for 1 hour.
Step 3
Place the dough on a lightly floured surface, shape it into a ball, and let it rest for another 30 minutes.
Step 4
On a floured surface, divide the dough into 3 parts and shape them into rectangles by hand. From each part, form a loaf by folding the sides into the center and sealing, then folding in half.
Step 5
Place the loaves on a baking sheet, sprinkle with cornmeal, and make cuts about 1 cm deep. Cover with a towel and let rise for 1 hour.
Step 6
Preheat the oven to 480°F. Reduce the temperature to 445°F and spray the oven walls with water. Place the loaves in the oven and bake for 30–35 minutes.
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