A delicious bread with a twist of heat
Bread with olive and chili
550 grams of flour
260 ml of water
50 ml of olive oil
2 teaspoons of instant yeast
2 tablespoons of sourdough or biga (optional)
80 grams of black olives
1 teaspoon of salt
chili flakes and or oregano
Mix the water, olive oil, instant yeast and sourdough. Add it to the flour and mix it well. Chop in pieces the olive, and add to the dough. Let it rise for 8 hours at room temperature, and overnight in the fridge.
Take the dough out, and divide it in two. Stretch it with a rolling pin. Add a line of chili flakes to one, and a line of oregano to the other. Roll it as a baguette, and leave it 1 hour at room temperature. Bake it at 400F for 25 minutes or until golden brown in both sides. Enjoy with olive oil and balsamic vinegar.