French Olive Bread
Crispy, olive-shaped bread brushed with garlic butter straight from the oven.
Ingredients
Bread flour (high-gluten)
300 g
Cake flour (low-gluten)
200 g
Salt
10 g
Dry yeast
10 g
Water
230 ml
Salted butter (for garlic-herb butter)
to taste
Minced garlic (for garlic-herb butter)
to taste
Chopped cilantro (for garlic-herb butter)
to taste
Instructions
1
Step 1
Mix the salted butter, minced garlic, and chopped cilantro together evenly to make the garlic-herb butter.
2
Step 2
Combine the prepared ingredients in order (the butter must be thawed to room temperature first).
3
Step 3
While preheating the oven, preheat the baking stone as well.
4
Step 4
Refer to pages 14 and 15 for the "Basic Dough Method." Divide the dough into 60 g portions, then flatten each piece.
5
Step 5
Roll the flattened dough from top to bottom into an olive shape.
6
Step 6
Pinch the seam at the bottom of the dough closed.
7
Step 7
Reference image before proofing. The dough is about 10 cm long and 4 cm wide.
8
Step 8
Comparison image after proofing. The dough is about 11 cm long and 6 cm wide.
9
Step 9
Use a knife to score a single cut down the center of the dough surface.
10
Step 10
Before baking, add 30 ml of hot water to the preheated stone, then place the dough in the oven to bake.
11
Step 11
When removing from the oven, spread the garlic-herb butter over the surface of the bread.
