Bread with Olive Pâté
- Lactose Free
- Energy Kcal 242
- Carbohydrates g 30.8
- of which sugars g 0.7
- Protein g 5.9
- Fats g 10.5
- of which saturated fat g 1.5
- Fiber g 2.4
- Sodium mg 353
- Difficulty: Average
- Prep time: 30 min
- Cook time: 45 min
- Serving: 10
- Cost: Low
- Note + the dough rising time
PRESENTATION
Pane al patè di olive is a delicious treat from Liguria that really wakes up your taste buds with its bold, tangy flavor. Honestly, people in this part of Italy take a lot of pride in their local Taggiasca olives. They're what make this olive bread recipe so special. And look, this bread isn’t your regular loaf. It’s like a mix between a rustic olive loaf and a stuffed pizza. Super tasty. Every bite is packed with a punch of moist, rich olive paté. It’s the kind of snack that shows up at the best aperitivo tables, especially when you want to impress with something a little different than the usual bread or crackers. Folks in Liguria know that pairing it with a few slices of cold cuts or some sharp cheeses makes for a pretty great start to any meal. A lot of olive bread baking in Liguria goes for that extra chewy texture, but this one is all about a tender, almost pillowy crumb. Really holds onto every bit of that salty, golden olive spread.
The olive bread ingredients here are key. Taggiasca olives have a deep, slightly sweet kick you just don’t get with other kinds. That's what sets this apart from other savory bread recipes. When you bring out this homemade olive bread as an appetizer, it’s the first thing to disappear. For real, people love those crispy edges and keep coming back for more. Even if you’re not usually a fan of bread with olives, this Ligurian twist might just change your mind. Seriously good. You can taste a bit of Mediterranean sunshine in each slice, and it pairs so well with a glass of something bubbly or a simple spritz. So here's the thing, for anyone curious about artisan bread baking at home and looking for a snack that’s a bit more special, this recipe checks all the boxes. Whether you’re enjoying a casual gathering or a fancy dinner, this Ligurian delight brings a taste of Italy right to your table. Can't go wrong.
INGREDIENTS
- Ingredients for the Dough
- Spelt flour 0.8 cup (100 g)
- Manitoba flour 3 ¼ cups (400 g)
- Brewer's yeast 1 ½ tsp (4 g)
- Malt 1 tsp
- Fine salt 1.7 tsp (10 g)
- Water 1 ½ cup (350 ml)
- Olive patè 180 - taggiasca olives
- Taggiasca olives 3.5 oz (100 g)
- For Garnishing
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Black sesame seeds 2 ½ tsp (10 g)
- Sunflower seeds 0.7 tbsp (10 g)
How to prepare Bread with Olive Pâté
To make the bread with olive pâté, first prepare the dough: sift the Manitoba flour into a large bowl 1, add the spelt flour 2, the dry yeast 3, malt, and mix everything together. You can also use fresh yeast (in this case, the amount to use is 12 g) and instead of malt, use a teaspoon of sugar.
Gradually add the water 4 and start gathering the ingredients with your hands, finally adding the salt to the dough 5. Transfer the dough to the work surface 6.
Continue kneading with a dough scraper because the dough will be quite sticky 7. Continue until it becomes smooth and soft. Place the dough in a bowl with a slightly oiled bottom 8, cover with plastic wrap and let it rise in the oven turned off with the light on to create a warm environment for 2 hours. Pit the Taggiasca olives with a special tool 9 or patiently with a knife you can take the flesh around the pit.
When the dough has risen well 10, grease a work surface with olive oil 11 and transfer the dough on top 12, so it won't stick.
Flatten the dough: spread it into a rectangle 13 and fill it with olive pâté, spreading it inside and leaving a few inches from the edge 14, overlap the long sides (15-16),
also fold the other ends 17. Then fold the rectangle over itself again, fill with pitted olives 18
and then roll the dough from the long side and fold the shorter sides 19, finally stretch it to form a loaf, sealing the edges well, as the folds are important because they give the right lift to the rise. Place the loaf on a baking sheet lined with parchment paper, brush the loaf with a bit of oil and sprinkle sunflower and black sesame seeds on top 20. Cover with plastic wrap 21 and let rise for 1 hour in the oven turned off with the light on.
After the rising time 22, proceed with baking, place a bowl filled with water at the bottom of the oven to create a humid environment that will help bake the bread, then bake the bread in a static oven at 482°F for 25 minutes, after this time remove the bowl with water and lower the temperature to 392°F, continue baking for 10 minutes, then turn the loaf upside down 23 and bake for another 10 minutes upside down. Once baking is complete, take the olive bread out and let it cool down 24.