Olive and Thyme Ring Bread

250g water
15g sugar
10g fresh yeast
500g manitoba flour (I used 250 of Manitoba 250 of all purpose flour)
40g sunflower oil
10g salt
30-40g pitted and sliced olives
A few springs of fresh thyme (washed and dried)
  • Place water, sugar and yeast in TM bowl and warm for 30 seconds at 37°C on Speed 2
  • Sift in flour. Add oil and salt. Knead for 5 minutes
  • Put the dough in a porcelain or glass bowl and knead with your hands for a couple of minutes. Cover with plastic film and let it rise for 1,5 hours
  • After risen press with your hands to take the air out
  • Roll out with a rolling pin approx 25x60cm
  • Spread olives and thyme leaves. Roll gently into a log shape. Unite and stick nicely the both ends and place it on the oven tray which is previously covered with wax paper
  • Sprinkle with a little flour on the top
  • Warm oven at 250°C just for 2 minutes and then turn it off! Put the oven’s light on!
  • Place the bread inside with tray and let it rise for 1 hour inside
  • After 1 hour passed, take it out. Let it rest 30 minutes more outside. In the meantime start oven at 250°C
  • Before you put it in the oven, make some slight diagonal incisions on the top of the bread with a sharp knife.
  • Bake it in 250°C preheated oven for 15 minutes
  • Let it cool down on wire racks.
Buon Appetito!

The link for the original recipe is here

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