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Delicious Olive Bread: Receita Tradicional Brasileira

Name: Delicious Olive Bread: Receita Tradicional Brasileira
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 500g all-purpose flour; 10g of salt; 10g of sugar; 10g of dry yeast; 250ml of warm water; 50ml of olive oil; 150g of chopped green or black olives

Por

Master Receita Solta

Delicious Olive Bread: Receita Tradicional Brasileira

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories610 kcal

Resumo para quem tem pressa

"Olive bread is a rustic specialty that brings together the striking saltiness of sliced olives to the golden softness of a dough with olive oil. Its crumb sprinkled with juicy pieces makes this bread an excellent accompaniment for antipasti and cold cut boards."

Delicious Olive Bread: Receita Tradicional Brasileira

O Que Você Precisa Saber

- Olive oil provides lasting softness to the crumb, acting in harmony with the natural fat of the olives. - Adding the olives after the initial kneading protects the integrity of the pieces without tearing the gluten network. - Two-stage fermentation allows the dough to gain strength to expand even with the weight of the chopped olives.

Ingredients

Main Course

500g all-purpose flour
10g of salt
10g of sugar
10g of dry yeast
250ml of warm water
50ml of olive oil
150g of chopped green or black olives

Instructions

Main Course

In a bowl, mix the flour, salt, sugar, and yeast.

Add the warm water and olive oil and mix until a dough forms.

Knead the dough on a floured surface for 10 minutes.

Add the chopped olives and knead again until well incorporated.

Form a ball with the dough and place in a greased bowl, covering with a cloth.

Let it rest for 1 hour or until doubled in size.

After resting, shape the dough for the bread pan and place in the greased pan.

Let it rest for another 30 minutes.

Preheat the oven to 180 degrees.

Bake for 30-40 minutes or until the crust is golden.

Remove from the oven and let cool before slicing.

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Chef Tips

- Drain the olives well and dry with paper towels so the brine does not soften the consistency of the dough. - Chop the olives into medium quarters; small pieces lose juiciness and very large pieces crumble the slice. - Let the baked bread cool on a metal rack before cutting with a serrated knife to obtain firm slices.

Variations

- Add 50 grams of provolone cheese cut into small cubes along with the olives when incorporating into the batter. - Sprinkle black sesame seeds or fresh thyme leaves over the top of the dough before baking. - Shape into a rustic loaf on a baking sheet sprinkled with fine cornmeal to create a crunchy bottom crust.

Substitutions

- Green or black olives can be replaced with azapa, Chilean olives, or a varied mix of preserves. - The olive oil can be replaced by sunflower oil or canola oil, maintaining the 50 ml measurement. - Refined sugar can be swapped for crystal sugar, brown sugar, or honey in the amount of 10 grams.

How to Store

Mantenha o pão em saco plástico próprio para alimentos bem fechado em local seco e fresco por até 4 dias. Evite guardar na geladeira para não ressecar a migalha; fatias com alguns dias ficam ótimas tostadas na frigideira com azeite.

Can You Freeze It?

Slice the cold bread and pack the slices in airtight bags suitable for the freezer, removing the air for up to 90 days. Thaw the slices in the toaster, preheated oven at 180°C, or skillet for 5 minutes to revive the olive aroma.

What to Serve With

Accompanies baked fish, salted cod dishes, salads with feta cheese, Italian antipasti, and boards with artisanal charcuterie. Pairs perfectly with dry white wines, more bitter craft beers, or mint-flavored mineral water.