Bread with Pancetta, Olives, and Black Olives

Baking and Desserts | Italian cuisine

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

Bread with Pancetta, Olives, and Black Olives

Ingredients

Wheat Flour - 17.6 oz
Salt - to taste
Water - 11 fl oz
Semolina - 0.7 oz
Olive Oil - 1 fl oz
Sage - 1 bunch
Kalamata olives - 3.5 oz
Kalamata olives - 3.5 oz
Dry yeast - 0.5 oz
Pancetta - 7.1 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 482°F. Reduce the temperature to 446°F and spray the oven walls with water. Place the loaves in the oven and bake for 30–35 minutes.