“A tavola non si invecchia”. - Italian proverb (At the table with good friends and family you do not become old).

Sharing authentic Italian recipes entrusted upon me through the privilege of being invited into many Italian homes and kitchen’s abroad. I travel, cook, eat, share, learn and photograph my experiences, a truly soul enriching journey. There are now over 100 recipes on this blog to search from. I am a Melbourne born girl who now resides in Pietrasanta, Italy. Sharing my love for food and all things Italian with you. I am not a professionally trained chef, just a person that really loves cooking and has made my passion my reality! Through talent and drive I now work as a private chef in some of the most prestigious private villa`s here in Tuscany, Italy!

Wednesday, October 5, 2011

Pane con olive e rosmarino (olive and rosemary bread)

The perfume that fills the house when baking this bread is amazing.  It is wonderful that something so simple as a loaf of bread can bring such happiness and warmth to any environment.  The wonder of removing a perfectly baked loaf from the oven truly makes me smile and those around!  This recipe is so simple, and soon you will be addicted to baking fresh loafs.
5 cups bread-making flour tipo 00
25 grams of fresh yeast (availalbe from a good bakery)
2 cups warm water
2 tpsn salt
1 tsp sugar
2 tspn olive oil
1 cup of olives (I like green Sicilian)
Handful of fresh rosemary
Rock salt for the top of loafs

Step 1: Mix hot water, 2 cups of sifted flour and yeast together in a large bowl
Step 2: Add sugar, salt and oil.  This stages combines and activates the yeast.  Let it sit for about 10 minutes
Step 3: Add 3 more cups of sifted flour, then olives.  When the dough gets tough to stir with a wooden spoon, flip onto a clean and well floured surface.  Knead the dough for about 5-10 minutes.  This will depend on the consistency of your dough.
Step 4: Let the dough sit and rise in a bowl in a warm place (I place over a bowl of warm water).  Cover with a tea towel and let rise between 45 minutes to 1 hour.
Step 5: Remove the dough and punch it down (the dough should rise to double in size).  Literally use your fists to punch it.
Step 6: Place some flour on a baking tray to prevent the dough from sticking.  Then separate dough in half and place side by side on the baking tray to resemble the shape of bread (see picture below).  Sprinkle loafs with rock salt and rosemary (or oregano and olive oil etc).
Step 7: Bake in the oven for about 25 minutes, but keep your eye on them!

This bread is delicious on it's own but I generally serve it on the table to accompany a meal!

Buon Appetito!!

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