Olive and rosemary bread ring

Published on 2 January 2014

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I must admit I do not enjoy making yeasted doughs, but I wanted to try this recipe from the ‘Zenzero Limone’ blog because it looked inviting. The result was fantastic.

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Ingredients

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800 g Italian '00' flour
200 g durum wheat semolina
50 g fresh yeast; I used 2 sachets dried yeast
100 ml extra virgin olive oil, plus a little for brushing the dough
400 ml lukewarm water; I used 450 ml because the dough was too stiff
200 g pitted green olives; I mixed green and black
2 rosemary sprigs
1 teaspoon sugar
2 teaspoons salt

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Method

Introductory photographs from the original

0 steps completed out of 16

1.Step 1 of 16
If using fresh yeast, dissolve it in lukewarm water with the sugar.
I mixed the two flours in the mixer bowl with the two sachets of yeast and the sugar, then started the mixer with the dough hook.
2.Step 2 of 16
I poured in the lukewarm water.
3.Step 3 of 16
Then the teaspoon of salt.
4.Step 4 of 16
I add the oil.
5.Step 5 of 16
I knead vigorously for a few minutes.
6.Step 6 of 16
I briefly work the dough on the work surface and form a ball.
7.Step 7 of 16
I oil it and put it in a large bowl, covering with another bowl turned upside down, as I find cling film restricts its upward rise.
8.Step 8 of 16
Leave to rise for more than an hour in a warm place. I left mine over a radiator; alternatively, put it in an oven heated to 50°C, then turned off with the light left on.
The dough should double in size.
9.Step 9 of 16
I chop the olives.
10.Step 10 of 16
I chop the rosemary.
11.Step 11 of 16
I put the dough on the work surface and flatten it out.
12.Step 12 of 16
I scatter over the chopped olives and rosemary and knead to combine everything.
13.Step 13 of 16
I form a roll.
14.Step 14 of 16
I place it in an oiled ring tin, joining the ends well and evening it out. I cover with cling film and leave to rise for more than another hour in a warm place.
If you do not have a ring tin, shape the dough into a ring on a baking tray lined with baking parchment.
15.Step 15 of 16
Once doubled in size, I bake in a preheated oven at 180°C for 50 minutes. I put a small bowl of water on the bottom of the oven to maintain a little moisture.
16.Step 16 of 16
The result is a tall, soft and flavourful bread ring. We served it with cured meats. Delicious and so satisfying — thank you, Paola!

Original source: https://incucinaconlilly.com/2014/01/02/ciambella-di-pane-alle-olive-e-rosmarino/

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