Michael and Rachel's

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Pancetta and Olive Bread

Updated: 29 Aug 2016

Ingredients

  • 200g mixed (green and purple) olives, stone in
  • Bunch of sage, stalks removed
  • Olive oil

  • 200g diced pancetta or bacon lardons

  • 500g strong bread flour

  • 20g coarse semolina
  • 15g yeast
  • 10g salt
  • 50g extra virgin olive oil
  • 320g water

Method

  1. Stone the olives and roughly chop the sage. Heat the olive oil in a frying pan and add the pancetta. When the pancetta is starting to crisp, add the olives, stir and cook over a medium heat for a few minutes.
  2. Remove from the heat and add the sage. Stir well and spoon the mixture, including juices, into a bowl.
  3. Mix the bread flour, semolina, and yeast together.
  4. Put the mixer on the lowest speed, then add the salt, olive oil and water. Mix for two minutes. Then turn up to the next slowest speed and mix for a further 6-7 minutes until the dough becomes smooth and elastic. When it's nearly done, add the olives/bacon and any oil / juices. Continue mixing until the mixture is spread evenly throug the dough.
  5. Remove the dough from the bowl, transfer to a lightly floured surface and mould into a ball. Leave to rise in a clean bowl dusted with flower, covered with a tea towel - rest for 1 hour in a draught-free place.
  6. Turn the dough out onto a lightly floured surface and form into a ball. Return to the bowl, cover and rest for a further 30 minutes.
  7. Flour the work surface again and turn the dough out. Divide into three equal pieces of about 440g each. Fold one side into the middle and use the heel of your hand to press it down and seal. Bring the other side over to the middle and press down again to seal. Finally, fold in half lengthways and seal the edges so you end up with a long log shape with rounded ends.
  8. Place the loaves on a baking tray and flour the tops with white flour. Use a sharp knife to make six or seven diagonal cuts about 1 cm deep across the top of each loaf. Cover with a tea towel and leave to prove for about 1 hour or until they have nearly doubled in volume.
  9. Preheat the oven to 250c. When ready to bake, turn it down to 230c and mist with a water spray. Place the loaves in the oven and bake for 30-35 minutes until they are a golden brown colour. Remove from the oven and cool on a wire rack.