How to make Provence olive paste bread

There are so many things in China, do you want to go and see them? I believe that the answer of most people is yes. Going out and gaining experience can broaden your horizons and is beneficial to your physical and mental health. When you arrive in a strange place, the first thing you should do is to try the local food. This is the top priority for you who love food. And once you’ve eaten it, you may start to miss it. If you are reluctant to leave, please follow me and learn how to make this delicious dish, Provence Olive Paste Bread.

1.1 Pickled capers are made from unopened caper buds or fruits that grow in the Mediterranean region. They have a unique and fragrant taste and nutritional value. They are widely used in pizza, pasta, and all kinds of fish, meat, sauces and salads. They taste sour. This can be bought in imported supermarkets or online

2.2 Make the olive paste first. You can buy olive tapenade ready-made, but it’s easy to make at home, and it has a fresh flavor that can’t be matched by store-bought tapenade. Prepare the ingredients for the olive paste. The olives I bought were bottled pitless black olives from the supermarket, and the only anchovies I could find were processed canned ones, but they tasted good too. I saw some imported canned anchovy-filled olives for sale online. They are not expensive. You can buy some and try them.

3.1 Mix yeast, salt and warm water in a large container. The yeast does not need to be completely dissolved. Then add olive paste and high-gluten flour, and stir with a wooden spoon until the mixture is evenly distributed and there is no dry powder. This step can be completed in a few minutes

4.2 Use a food processor to grind the ingredients needed for the olive sauce and set aside. You can make a large amount at a time and spread it on bread slices like caviar; you can also stuff it into ripe tomatoes and eat it with lettuce or other vegetables. It works better than regular condiments when paired with hot or cold meat dishes.

5. Cover with lid (no need to seal), ferment at room temperature for two hours, then refrigerate. Take it out before you start making bread

6. Wet your hands with water, then quickly grab the dough and cut it with scissors. If your hands feel sticky, wet your hands again and gently pull the top layer of dough to tighten it to the bottom and make it into a ball. Then place it on a pizza peel covered with baking paper and let it rest for 2 hours (if you are using freshly mixed and unrefrigerated dough, you only need to rest and ferment for 40 minutes)

7. Sprinkle enough dry powder on the surface of the dough before baking and cut out the desired patterns

8. 20 minutes before baking, place the baking stone on the second to last layer of the oven and place an empty baking tray on the bottom layer. After preheating at 230 degrees for 20 minutes, slide the dough on the pizza peel onto the baking stone, quickly pour a cup of boiling water on the baking sheet, and close the oven door to retain the steam. Bake for about 35 minutes or until the surface of the bread is firm. Larger or smaller dough balls will require adjusting the baking time. Take out the bread and let it cool on a rack before slicing.

The recipe of Provence olive paste bread introduced to you is simple and delicious, you must be drooling! In fact, the method is simple and easy to make, so hurry up and try it, and let the whole family enjoy the delicious food you made!