The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pane Olivia

Mirko's picture

Pane Olivia

This is my wife favorite recipe and pretty simple. The recipe is from german baking supply company Bäko Gruppe Nord.

Pane Olivia:

Bread flour ---------------------------------1000g

Water --------------------------------------- 720g

Fresh yeast/ instant yeast -------------- 15g / 6g instant yeast

Salt ----------------------------------------- 22g

Sliced olives ------------------------------ 100g

Sun-dried tomatos ---------------------- 150g

Knead all ingredients except Salt,Olives and Sun-dried tomatos on first/low speed for 4-5 min.

Switch to second/higher speed and Salt and knead for 5-6 min. Switch to low speed and add Olives and Sun-dried tomatos. DDT 75°F

Bulk fermentation 60 min. (strech and fold after 30 min.)

Put dough into container, cover with plastic bag and refrigerate up to 12-14 hour at 7°C/44°F.

Next day divide into rectangles pieces (2x2 inch) proof for 20-30min. and bake at 450°F for 15-20 min.

Good luck





dabrownman's picture

an no wonder you wife loves it.  Throw in soem fresh rosemary and some garlic oil and you have my favorite pizza dough.

Well done

Mirko's picture

Thank you, your suggestion sound good, I will try out.




sarafly's picture

it sounds good!