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Parmigiano-Reggiano and Olive Bread Twists

 

A delightful snack, these Bread Twists look great and will impress visitors. Serve with Olive Oil and Balsamic Vinegar for a dip or serve with whatever you like.  Don’t skimp on the quality of the olives, it will be reflected in your loafs flavour.

 

To Make 10 Breadsticks

Proving 30 mins

Cooling 1 hour

Baking 10 minutes at 250° C

Need a baking tray, or two, lined with grease-proof paper

Water spray to mist inside of the wood fired oven

Ingredients:

100g Purple Olives

60g Parmesan Cheese grated

5g Herbes de Provence

½ White Dough Ball (recipe below)

Oven Environment:

Fire up your wood pizza oven as per usual. Bring the oven up to maximum temperature, ensuring the oven is saturated with heat (the more heat ‘invested’ in the oven, the longer your baking phase will be.) This recipe is perfect after roasting or pizza cooking as the oven is already hot and saturated with heat. Let the oven temperature gradually cool to baking temperature, for this recipe around 250° C. Sweep all the embers out and place the door in the doorway. For more detail see our Cooking Techniques guide.

White Dough Ball Batch:

10g Yeast

500g strong bread flour

12g salt

350g Water

Rub Yeast into the flour, add the salt, then the water. Holding the bowl, use the other hand to mix for around 2 minutes or more, until a sticky dough starts to form.

Place the dough on a surface, it is sticky, but don’t use flour on the surface. Stretch and fold the dough ensuring you trap air inside. This is called ‘Working the Dough,’ (search online for guide video’s and advice on how to do so if you are unsure.) Keep working the dough until it starts to look silky and smooth, 5-10 minutes. Then sprinkle flour on the surface and fold, shape and form your dough ball. Cover and leave to prove for 1 hour.

Making the Twists

Stone the olives if required and chop roughly into quarters, mix with the cheese and herbs.

Lightly dust a surface with flour and lay out your ½ dough ball, flatten with your hands to about 20mm thick in the shape of a rectangle. Sprinkle the olive, herb and cheese mix over the dough and press in lightly with your fingertips. Fold one third of the dough into the centre and press down with your fingertips. Then fold the opposite side over the top, so the rectangle now covers only a third of the space it did previously. As if you were folding a leaflet.

Press down with the palms of your hands, so the olives are pressed into the dough. With a knife, cut width ways to result in around 10 strips, about 1cm wide.

Flour a surface again and roll and twist each strip so they stretch to the length of the baking tray. Place onto the baking tray, leaving a decent gap between each one to allow proving. Cover with a tea towel and place aside to prove for 30 minutes.

Mist the inside of the wood fired oven with a water spray. Place the tray(s) into your wood fired oven, which is already pre-heated and ready for baking. Bake for 10 minutes or until golden brown and cooked through. Cool on a wire rack for crispy sticks.