Ingredients: Full Half ¾
325ml 100ยบ warm water [11.5 oz] [6 oz] [9 oz]
3g yeast [1 tsp] [½ tsp] [1 tsp]
425g bread flour [3 3/8 cups] [1¾ cups] [2¾ cups]
(I used plain flour; worked fine.)
10g salt [1 2/3 tsp] [¾ tsp] [1 tsp]
Plus a little flour (for dusting)
• My first attempt was with half a batch. I added olives and roasted garlic and olive oil. Worked well. Tasty.
• Second attempt, also half a batch, but the dough was too firm. Added more warm water and 2 TBSP olive oil. Accidentally gave it more time to prove. Liked it a lot!
• Updated to ¾ size later. Seems to fill a loaf pan better.
Instructions
- Once you’ve added all of the ingredients, use a spatula to bring it together the dough will be quite sticky.
-Cover and allow to rest for an hour in a warm place (on top of an active oven seemed to work).
-After the dough has rested, dip your fingers in water to avoid sticking, and bring the dough together stretching and folding each corner of the dough toward the center.
-Rest the dough for maybe 30 mins in a warm place.
-Make sure you flour the surfaces well. Tip the dough onto your work surface. Cut into 4 or 5 portions. Shape the dough as you like.
- Free-form loaves on a floured parchment or silicon baking sheet, or in a floured or oiled baking pan.
-I shaped one piece into a small loaf, and slathered the other in oil (oil the bread pan before loading it, oil on top) and pushed some roasted garlic & green olives into the surface before baking. More oil on top.
• The basic loaf [left] was fine. The oiled-up loaf with garlic & olives [above] was really nice.
• Opinion: This dough would likely work pretty well as a pizza dough, or as a wrapping for meat rolls.
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Alternative: Split the (half recipe) dough in half, spread out to a rectangle, spread dried tomatoes, roasted garlic (both cubed), and green olives and rolled them up, placing them in an oiled & floured half-size bread pans.
Proved them for maybe 30 minutes and popped them into a 400 degree oven, which I reduced to 350 when I saw how much they were rising. They took 25 minutes to reach golden brown.
Later filling:
¾ cups coarsely chopped kalamata olives
6 cloves garlic, roasted & coarsely chopped
½ cup dried tomatoes, coarsely chopped
1 baby red pepper, finely chopped
1 tsp Herb de Provence seasoning
¼ cup chopped parsley
¼ cup chopped cashews
1 TBSP Dukkah mixture
2 TBSP olive oil
Mix it all together & spread across dough, mixing it in. Much better.
Next time: half olives & half roasted garlic cloves or chunks of
sun-dried tomato? [Tried it. Very nice. Next time add balsamic vinegar
and chunks of feta cheese & roll the dough thinner.]
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