Dough by Richard Bertinet

Author:Richard Bertinet
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-12-31T00:00:00+00:00

pancetta & mixed olive bread

The combination of these really earthy flavours is beautiful and just melts into the bread – which makes fantastic sandwiches.

Quantity: 3 loaves

Preparation: 1 hour

Resting: 1½ hours

Proving: 1 hour

Baking: 30–35 minutes

1 Batch Olive dough

200g Mixed (green and purple) olives, stone in

Bunch of Sage, stalks removed

1 tablespoon Oil for frying

200g Diced pancetta or lardons

To prepare

Stone the olives and roughly chop the sage. Heat the olive oil in a frying pan. When it’s hot add the pancetta and stir. When the pancetta is starting to crisp, add the olives, stir and cook over a medium heat for about 2 minutes. Remove from the heat and add the sage. Stir well and spoon the mixture, including the cooking juices, into a bowl to cool.

During the last stage of working the dough by hand or mixing in a mixer, add the pancetta mixture, together with its cooking juices, and continue working/mixing the dough until the mixture is spread evenly through the dough. Lightly dust the inside of a clean bowl with flour and place the dough in it. Cover with a tea towel and rest for 1 hour in a draught-free place.

To make

• Turn the dough out onto a lightly floured work surface and form into a ball. Return to the bowl, cover and rest for a further 30 minutes.

• Flour the work surface again and turn the dough out onto it. Divide it into three equal pieces of about 440g each. Fold one side into the middle and again use the heel of your hand, or thumb, to press it down and seal. Bring the other side over to the middle and again press down to seal. Finally fold in half lengthways and seal the edges so you end up with a long log shape with rounded ends.

• Place the loaves on a baking tray and flour the tops with white or maize flour. With a razor blade or sharp knife, make six or seven diagonal cuts about 1cm deep across the top of each loaf. Cover the loaves with a tea towel and leave to prove for about 1 hour or until they have nearly doubled in volume.

• Open the preheated oven and mist with a water spray. Place the loaves in the oven, turn down the heat to 230°C, and bake for 30–35 minutes until they are a golden brown colour. Remove from the oven and cool on a wire rack.

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