Impasto del Pane alle Olive (Olive Bread Dough)

Olive bread, or “Pane alle Olive,” is a cherished staple in Italian cuisine, celebrated for its rustic charm and the briny richness olives impart. This bread is particularly popular in southern Italy, especially in regions like Puglia and Calabria, where olive cultivation is a significant part of the local culture.

From my own personal experience, crafting this bread at home is a rewarding endeavor that fills your kitchen with the comforting aroma of freshly baked bread and olives. Let me show you how I make it.

Crafting the perfect olive bread dough involves attention to detail at each step.

Here are some key considerations to ensure success:

1. Choosing the Right Flour:

• Bread Flour: Opt for bread flour due to its higher protein content, which provides the necessary gluten structure for a chewy, well-risen loaf.

2. Yeast Selection and Activation:

• Instant Yeast: This yeast can be mixed directly with dry ingredients, simplifying the process.
• Active Dry Yeast: If using active dry yeast, dissolve it in warm water (about 110°F/43°C) with a pinch of sugar and let it sit for 5-10 minutes until foamy to ensure activation.

3. Hydration and Water Temperature:

• Water Temperature: Use warm water around 110°F (43°C) to activate the yeast without killing it.
• Dough Consistency: Aim for a slightly sticky dough; too much flour can lead to a dense loaf.

4. Incorporating Olives:

• Olive Preparation: Rinse olives to remove excess brine, dry them thoroughly to prevent adding extra moisture, and chop them to your preferred size.
• Timing: Fold olives into the dough after initial mixing to ensure even distribution without overworking the gluten.

5. Salt Management:

• Salt Quantity: Be mindful of the salt content, especially since olives add additional saltiness. Adjust the added salt in the recipe accordingly.

6. Kneading and Gluten Development:

• Kneading: Knead the dough until it achieves a smooth, elastic texture, indicating proper gluten development.

7. Fermentation and Rising:

• First Rise: Allow the dough to rise until doubled in size in a warm, draft-free environment.
• Second Rise: After shaping, let the dough undergo a second rise to develop flavor and improve texture.

8. Shaping and Scoring:

• Shaping: Shape the dough gently to maintain the air pockets formed during fermentation.
• Scoring: Use a sharp blade to make slashes on the dough’s surface before baking to allow for controlled expansion.

9. Baking Environment:

• Steam Introduction: Creating steam in the oven during the initial baking phase can enhance crust development. This can be achieved by placing a shallow pan of hot water on the oven’s lower rack.

10. Cooling:

• Cooling Period: Allow the bread to cool completely on a wire rack before slicing to set the crumb structure and prevent a gummy texture.

By paying attention to these aspects, you’ll enhance the quality of your olive bread, resulting in a flavorful loaf with a delightful crust and tender crumb.

Impasto del Pane alle Olive (Olive Bread Dough)

Prep Time: 20 minutes
Cook Time: 40 minutes
Rising Time: 2 hours
Total Time: 3 hours
Ease of Cooking: Beginner-friendly
Servings: 1 loaf (approximately 12 slices)
Calories: ~150 per slice
Cost of Ingredients: Moderate
Cuisine: Italian
Course: Bread

Equipment Needed:

• Large mixing bowl
• Wooden spoon or dough whisk
• Measuring cups and spoons
• Kitchen scale (optional but recommended)
• Clean kitchen towel or plastic wrap
• Baking sheet or Dutch oven
• Parchment paper
• Sharp knife or lame for scoring
• Cooling rack
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Pane alle Olive (Olive Bread Dough) now.

Ingredients:

• 3 ½ cups (about 450g) bread flour
• 1 ½ teaspoons salt
• 2 teaspoons instant yeast
• 1 ½ cups warm water (110°F/43°C)
• 1 tablespoon olive oil
• 2 teaspoons honey
• 1 cup (about 150g) pitted olives, chopped and well-drained (Kalamata or green olives work well)
• Optional: 1 teaspoon dried oregano or rosemary for added flavor
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Pane alle Olive (Olive Bread Dough) now.

Method:

1. Prepare the Dough:
   In a large mixing bowl, combine the bread flour, salt, and instant yeast. Mix well to ensure even distribution.
2. Add Wet Ingredients:
   Create a well in the center of the dry ingredients and add the warm water, olive oil, and honey. Using a wooden spoon or dough whisk, mix until a shaggy dough forms.
3. Incorporate Olives:
   Gently fold in the chopped olives and, if using, the dried herbs. Ensure the olives are evenly distributed throughout the dough.
4. First Rise:
   Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for about 1 to 1.5 hours, or until doubled in size.
5. Shape the Loaf:
   Transfer the risen dough onto a lightly floured surface. With floured hands, gently shape it into a round or oval loaf by folding the edges under to create surface tension.
6. Second Rise:
   Place the shaped loaf onto a parchment-lined baking sheet or into a parchment-lined Dutch oven. Cover and let it rise for another 30 to 45 minutes, or until noticeably puffy.
7. Preheat the Oven:
   During the last 30 minutes of the second rise, preheat your oven to 450°F (232°C). If using a Dutch oven, place it in the oven to preheat as well.
8. Score the Loaf:
   Using a sharp knife or lame, make a few slashes on the top of the loaf. This allows for controlled expansion during baking.
9. Bake the Bread:
   • For Baking Sheet: Place the baking sheet with the loaf into the preheated oven. To create steam, you can place a shallow pan of hot water on the lower rack. Bake for 30 to 40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
   • For Dutch Oven: Carefully remove the preheated Dutch oven and place the loaf inside using the parchment paper to lift it. Cover with the lid and bake for 20 minutes. Remove the lid and continue baking for an additional 10 to 20 minutes until the crust is golden brown.
10. Cool the Bread:
    Once baked, transfer the loaf to a cooling rack and let it cool completely before slicing. This ensures the interior sets properly.

Variations and Tips:

• Flour Substitutions:
  • Whole Wheat Flour: For a heartier loaf, substitute up to 1 cup (about 130g) of the bread flour with whole wheat flour. This adds a nutty flavor and increases fiber content.
  • Gluten-Free: Use a gluten-free all-purpose flour blend to accommodate gluten sensitivities. Note that the texture may differ from traditional wheat-based bread.
• Olive Varieties:
  Experiment with different types of olives, such as Kalamata, green, or a mix, to achieve varying flavor profiles. Ensure they are pitted, chopped, and well-drained to prevent excess moisture in the dough.
• Herb Enhancements:
  Adding herbs like rosemary, thyme, or oregano can elevate the flavor. Fresh herbs can be used; double the quantity if substituting for dried herbs.
• Cheese Addition:
  Incorporate ½ to ¾ cup of shredded cheese, such as Asiago, Feta, Gruyere, or cheddar, into the dough for a cheesy olive bread variation.
• No-Knead Method:
  For an even simpler approach, mix the ingredients until combined, cover, and let the dough rise for 12 to 18 hours at room temperature. Proceed with shaping and baking as directed.
  • > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Pane alle Olive (Olive Bread Dough) now.

Dietary Substitutions:

• Vegan-Friendly:
  Replace honey with maple syrup or agave nectar to make the bread vegan.
• Low-Sodium:
  Reduce the amount of added salt and opt for low-sodium olives to decrease sodium content.

Notes on What to Expect:

• Texture:
  The bread boasts a crisp, golden crust with a soft, airy interior studded with flavorful olive pieces.
• Flavor:
  Expect a harmonious blend of savory olives and subtle herb undertones, complemented by the slight sweetness from honey.
• Aroma:
  Baking fills your kitchen with the enticing scent of fresh bread mingled with olives and herbs.

Nutritional Information Per Serving (1 slice):

Note: Nutritional values are approximate and can vary based on ingredient brands and measurements.

I hope this guide has made making olive bread seem a little less daunting. Have you tried