Olive Bread with Homemade Yeast StarterTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Rising time: 6-12 hours
Baking time: 30 minutes
Oven temperature: 250° C (500° F)
Difficulty: Easy
Nutritional values
per 100 g
Energy:346.1 kcal
Proteins:10.1 g
Fats:13.8 g
Carbohydrate:45 g
Fibers:3.4 g
Sugar:1 g
Cholesterol:0 mg
Sodium:161 mg
Calcium:32.3 mg
SIMILAR RECIPES
Pannetone with Almond Milk and Yogurt Ice Cream
Multi-Grain Bread with Spelt Flour
Rye Bread
Appelbeignets, Dutch Apple Fritters
Yogurt Doughnuts - Kaygana
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
500
g
flour
50
g
home made yeast starter (levain)
50
ml
water
100
ml
olive oil
150
g
niçoise olives
METHOD
- In a large bowl, combine the flour, yeast, olive oil and water; mix everything together and knead with your hands.
- Pit the olives; add them to the dough and knead again to incorporate them well, adding more flour if necessary.
- Let rise for 6 to 12 hours - the longer the better - in a bowl covered with a cloth near a radiator.
- Using a paper towel, oil the surface of the olive bread.
- Place into a cold oven and heat to maximum (250° C / 500° F) for 30 minutes.
CHEF'S NOTES
You can make your own yeast starter if you like. Though it's easy to make, you'll need to allow four days fermenting time. It will keep for a week in the refrigerator. You will need only one-third of the yeast recipe to make the olive bread. Giordan de la Peppa and José Maria
Vive la cuisine niçoise
