Black Olive & Parmesan Bread Recipe by Chef Andy McFadden of Glovers Alley Restaurant

Ingredients

1700G T 55 

42G SUGAR

42G SALT

812G WATER

125G OLIVE OIL

64G YEAST

Method

Mix the sugar and flour together in a mixing bowl with a dough hook attachment

Blend together the olive oil and the water. Then add the yeast. 

On a slow speed, add the yeast mix and olive mix to the dry ingredients. Mix for 5 minutes and then add the salt. Continue to mix for a further 5 minutes

Place dough in a container and cover with cling film. Leave in a warm place to prove until doubled in size – approximately half hour.

Preheat the oven to 200°C/gas mark 6

Dust the work surface with a little flour. Once proved, knock back and knead for 2 minutes. Gently flatten by using a rolling so the dough is at a thickness of 5cm. Roll into a rectangle & smear the black olive paste on top follwed by the freshly grated parmesan. Seal with water & flour.

Line a baking tray with greaseproof paper. Lay the bread on the tray and leave to rest until doubled in size. Cook in the oven for 7 minutes until golden. Spray or brush with olive oil & allow to cool on a wire rack.

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