Biga (Starter Dough):

¾ teaspoon active dry yeast

½ cup warm water (105˚ F)

3 ½ cups unbleached bread flour

1 ¼ cups cool water

(Makes about 5 cups)

     In a small bowl dissolve the yeast in the warm water. Set it aside until creamy, about 15 minutes.

     Measure the flour into a bowl. Using a wooden spoon, form a well in the center of the flour and add the yeast mixture and cool water to the well. Using the spoon stir together all the ingredients until sticky and difficult to stir but nevertheless thoroughly combined. Cover tightly and allow to ferment slowly in the refrigerator for 24 hours before using. Store in refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out amount of starter needed.

Olive Bread:

¾ teaspoon active dry yeast

½ cup warm water (105˚ F)

2 ¾ cups unbleached bread flour

¾ teaspoon salt

½ cup cool water

¼ cup Biga (above)

½ cup chopped pitted Sicilian-style green olives (Purchase olives with pits)

     In a small bowl dissolve the yeast in the warm water. Set it aside until it is creamy, about 15 minutes.

     Measure the flour into the large bowl. Using a wooden spoon, stir the salt into the flour. Form a well in the center of the flour mixture and add the yeast mixture, cool water, and Biga to the well. Using the spoon stir together all the ingredients until the dough is too resistant to be stirred.

      Knead the dough briefly in the bowl and then turn it out onto a lightly floured work surface and clean off any dough stuck to your hands. Knead vigorously until it is smooth and elastic, about 20 minutes including some one to two rest periods along the way. The dough is fairly dry at this stage which makes it relatively easy to knead.

     Return the dough to the bowl and add the olives. Gently but firmly knead the olives into the dough until they are evenly distributed. This will take about 5 minutes. The moistness of the olives makes them want to pop out of the dough; continue kneading gently and the dough will come together beautifully. Shape the dough into a ball.

     Rub a large bowl with olive oil and place the dough in the bowl. Turn the bowl so the surface is coated with oil. Continue on back.

      Cover the bowl with a towel and let the dough rise at room temperature until doubled, about 1 ½ hours.

     Punch down the dough by folding the edges into the center so the top is once again smooth. Recover the bowl and let the dough rise a second time until double, about 45 minutes.

     Turn the dough out onto a lightly floured work surface. Trying not to over work the dough, fold the edge in towards the center. Work in a circular motion, folding the entire rim of the dough in toward the center twice to form a loose round ball with a smooth side.

     Place the ball rough side up on the floured surface. Using your finger tips gently press the ball out into a disc about six inches in diameter and one inch thick. Lift up the far edge of the disc and fold it toward you to rest on top of the disc, so that only one third of the disc remains uncovered. Lift the folded edge and roll it up towards you until the dough takes on a football shape. When you reach the edge nearest you, using the heel of your hand press the edge of the roll to the bottom edge of the disc to form a seam.          

      Turn the loaf so it rests seam side down on a well floured work surface. Taper the ends of the loaves by simultaneously rolling and pressing them against the work surface with the palms of your hands. Cover with a towel and let rise at room temperature until double, about 50 minutes. The dough is ready when it springs back gently when being lightly pressed with your index finger. Meanwhile place a baking stone in an oven and preheat to 425˚ F.

      Mist the preheated oven with a spray bottle and quickly shut the oven door. Dust a baker’s peel with cornmeal. Gently transfer the loaf to the peel. Using a sharp knife make one slash about ½ deep the length of the loaf. Then make three diagonal slashes to either side of the slash. Mist the loaf. With a rhythmic snap of the wrist slide the loaf onto a baking stone. Mist the oven again and bake until the loaf is golden brown on the top, dark brown on the bottom, and has a hollow ring when tapped on the bottom, 40-50 minutes. Remove to a wire rack to cool completely. Makes one 18 oz. loaf.

Favorite Recipes

FrontPage