Bread - Loaves

OLIVE, PANCETTA & TOMATO BREAD

Date: 25 Apr 2015 Author: Jacqui Categories: Bread - Loaves, Food, Pizza, Savory Snacks & Nibbles Comments

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Using my favorite bread recipe that I posted earlier, I added some ingredients to the dough and turned it into a flavored bread, its shape, resembling our Maltese Ftira but tastes a bit like pizza!  It is delicious when freshly baked, cut into small slices and eaten a good olive oil.  I am below reposting the bread recipe as it is more convenient. Feel free to add any ingredients you like.

Ingredients

  • 140g Nutrifree Bread Mix
  • 70g Dr Schar Bread Mix
  • 40g Farmo Fibrepan
  • 10g of FRESH yeast
  • 1 tsp sugar
  • 210g warm water
  • 1 tbsp olive oil
  • 1 tsp of salt
  • Extra olive oil + water, to brush tops
  • Sesame or Poppy seeds
  • 10-12 cherry tomatoes, diced
  • 1/2 cup chopped black olives
  • 100g diced smoked pancetta
  • 1 tsp Dried Italian Herbs

Method


Crumble the yeast in the water and add the sugar.  Dissolve the yeast with your fingers. Set aside.

Put the flours in a large mixing bowl and add the yeast and water.  Using a hand held mixer on slow speed, or even your hand if you do not mind getting it messy as the batter is quite sticky, combine the flours with the water and yeast.  Increase the speed and keep beating.  Add the olive oil, whilst still beating and when that is combined, add the salt.  Keep mixing for another minute.  Fold in the chopped tomatoes, the pancetta, the herbs and the olives. Using a spatula, scrape all the ‘dough’ in the middle of the bowl.  Cover the bowl with a clean dish cloth and place in the oven, with just the light on, (if you have an electric oven to help with the proofing).  If however, you do not have an electric oven, leave covered in a warm place.  Rising will take two hours.

After two hours, you will see that the dough has really risen.  Sprinkle some flour on the work top and using a pastry scraper, scrape the dough onto the worktop.  Do not worry if all of a sudden the dough will shrink again.  That is quite normal.  Using just the scraper, ‘work’ the dough, by cutting into it, lifting and turning till it sort of comes together and form it into a round loaf.  If you can use just the scraper, you will get a better result than if you use your hands.  This dough does not like being handled.  With your fingers, make a hole in the middle pushing the dough back so it will start to look like a doughnut. Lift the bread with the help of the scraper and place on a paper lined baking sheet.

Put a tablespoon of olive oil in a small cup and add just a few drops of water.  Mix well and using a pastry brush, brush the top of the bread with this mix.  Sprinkle with sesame seeds or poppy seeds if desired.

Preheat the oven to 220C.  Put a pan filled with water at the bottom of the oven.

When the oven reaches that temperature, place the loaf in the oven.  After ten minutes, take out the pan with water carefully from the oven and lower the temperature to 190C.  Bread will start to rise again in the oven.  It will be done when you can see it turn golden.  Check if the bottom is cooked as well, if not leave for a bit more, covering the top with foil if it browns too much.

Leave to cool slightly before slicing.

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