Olive Bread - Paillasse style

If you have around 18 hours and 40 minutes to spend in the kitchen, Olive Bread - Paillasse style might be an excellent dairy free, lacto ovo vegetarian, and vegan recipe to try. One portion of this dish contains roughly 47g of protein, 27g of fat, and a total of 1560 calories. This recipe serves 1. For $2.3 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 70 people have tried and liked this recipe. If you have black olives, salt, fresh yeast, and a few other ingredients on hand, you can make it. It is brought to you by Home Cooking Adventure. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is excellent. Cook the Book: Rustic Cyprus-Style Herbed Olive Bread, No-Knead Olive Bread | Pane all’Olive, and Mediterranean-Style Tunan and Olive Sandwich are very similar to this recipe.

Servings: 1

Preparation duration: 1095 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 cup black olives, chopped

3 cups bread flour

10 g fresh yeast

1/2 tsp salt (only if the olives are not too salty)

350 ml cold water

Equipment:

bowl

oven

baking pan

pot

Cooking instruction summary:

In a large bowl, mix flour with salt and chopped olives. Dissolve the fresh yeast in water and add to the flour mixture. Mix everything together until results a moist dough. Cover it and let it sit for about 14-18 hrs at room temperature, to let the yeast develop. I let it overnight.After the hrs passed, sprinkle a towel with flour and corn meal and lay the dough and fold it a few times. Cover the dough with the rest of the towel and let the dough rise for another 2 hrs. Preheat the oven to 250C (475-500F) 30 minutes before baking. Divide the dough into 2 pieces.  Give each piece of dough 2-3 twists. Put them into a baking tray and let them sit until the oven is hot. Put an empty baking pot in the oven ten minutes before baking. As you put the baking tray in the oven, add a cup of hot water in the empty pot, in this way  it will instantly boil and create steam.  Bake for about 25-30 minutes. When ready let the bread cool on a rack for at least an hour before cutting it.

 

Step by step:


1. In a large bowl, mix flour with salt and chopped olives. Dissolve the fresh yeast in water and add to the flour mixture.

2. Mix everything together until results a moist dough. Cover it and let it sit for about 14-18 hrs at room temperature, to let the yeast develop. I let it overnight.After the hrs passed, sprinkle a towel with flour and corn meal and lay the dough and fold it a few times. Cover the dough with the rest of the towel and let the dough rise for another 2 hrs. Preheat the oven to 250C (475-500F) 30 minutes before baking. Divide the dough into 2 pieces.  Give each piece of dough 2-3 twists.

3. Put them into a baking tray and let them sit until the oven is hot. Put an empty baking pot in the oven ten minutes before baking. As you put the baking tray in the oven, add a cup of hot water in the empty pot, in this way  it will instantly boil and create steam.  

4. Bake for about 25-30 minutes. When ready let the bread cool on a rack for at least an hour before cutting it.


Nutrition Information:

Quickview
1560k Calories
47g Protein
27g Total Fat
278g Carbs
35% Health Score
Limit These
Calories
1560k
78%

Fat
27g
42%

  Saturated Fat
3g
23%

Carbohydrates
278g
93%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
3291mg
143%

Get Enough Of These
Protein
47g
94%

Selenium
150µg
216%

Manganese
2mg
150%

Fiber
14g
57%

Folate
206µg
52%

Copper
0.92mg
46%

Vitamin E
6mg
44%

Phosphorus
402mg
40%

Vitamin B1
0.52mg
34%

Magnesium
116mg
29%

Zinc
4mg
29%

Vitamin B3
5mg
27%

Iron
4mg
24%

Vitamin B5
2mg
22%

Vitamin B2
0.35mg
20%

Potassium
492mg
14%

Calcium
139mg
14%

Vitamin B6
0.22mg
11%

Vitamin A
538IU
11%

Vitamin K
3µg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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