Olive bread baked in a wood-fired oven


For 1 kg flour:
- Approximately 600 ml water
- 40 to 50 ml olive oil
- 20 to 25 g fresh yeast
- 20 g salt
- 2 tsp liquid honey
- 150 to 200 g pitted black olives
- 2 tsp Provençal herbs

This bread is made using a pizza base that contains olive oil. (link to pizza dough) When it is time to knead, add the honey.
Leave to rise (approx 1hr30)
Meanwhile, roughly chop the olives and mix them with the Provençal herbs.
Incorporate into the dough.
Knead for a while and shape into long or round loaves, leaving them to rise for a second time. (1 hr).

Baking in the Le Panyol wood-fired oven

Type of baking: without a flame, oven closed
Remove the embers from the oven.
When the interior of your Le Panyol wood-fired oven is at approximately 180°- 200°C, place your loaves inside.
Close the oven door.
Leave to bake for 20 to 30 min.

Immediately after removing from the oven, brush with a little olive oil and sprinkle with a few grains of sea salt.

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