OLIVE, ROSEMARY AND SAUSAGE BREAD
Pane con le olive e con la salsiccia
The Greek influence on Sicilian bread is evident in the form of sesame seeds that are sprinkled over the crust. This creates a wonderful texture and flavour. This bread is from Agrigento, a city renowned for its archaeological site, the Valle dei Templi (Valley of the Temples).
Makes 2
750g white strong flour ● or a blend of spelt and wholemeal (if using the latter, you’ll need a little more water)
2 tsp sea salt ●
3 tbsp olive oil ●
25g fresh yeast or ● 12.5g dried yeast 400ml warm water ● (37°C/99° F)
175g salami (preferably ● in a large chunk from a deli counter), chopped into 1 cm cubes
175g good-quality green ● and black olives, stoned and chopped
2 sprigs of fresh ● rosemary, finely chopped 1 egg yolk, beaten with ● a pinch of salt, to glaze the loaves
Generous handful of ● sesame seeds, for the topping
1. In a large bowl mix the flour and salt together. If you are using dried yeast, mix it with the flour. Make a well in the flour and pour in two tablespoons of olive oil.
2. Dissolve the fresh yeast in a little of the warm water and add a little of the mixture to the well.
Add the rest, little by little, with a wooden spoon until a soft, craggy dough forms.
3. Tip the dough onto a lightly floured work surface. Knead steadily for a good 10 minutes to develop the gluten. The dough should have a beautifully marble smooth, elastic texture.
4. Place the dough in a lightly oiled clean bowl. Cover with a damp, clean teatowel and allow to rise in a warm room (not too hot, as the dough will rise too quickly and won’t develop a good flavour) for l ½ hours until the dough has doubled in bulk.
5. When the dough has doubled in bulk, knock it back (i.e. release the gas in the dough by kneading it gently), then punch the dough. It will return to its original size. Add all the goodies now, i.e. olives, rosemary and salami. Knead in the added ingredients well.
6. Divide the dough into 2 equal rounds (you can weigh the dough). Knead each into a ball and leave to rise again on a baking sheet, covered with a damp teatowel. The second rise should take 1 hour. Preheat the oven to 200°C (400°F) Gas 6.
7. Make 3 slashes on the top of each loaf, brush over the egg yolk, then liberally sprinkle with the sesame seeds. Bake them in the preheated oven for 25-30 minutes, until the loaves have a golden crust and sound hollow when tapped underneath. Leave them on a wire rack to cool. Once completely cool, devour the loaves with some good oil.