Bread with pancetta, olives and black olives
12 servings
240 minutes
Bread with pancetta, olives, and black olives is a true embodiment of the Italian gastronomic soul. This bread combines the rich, slightly salty taste of pancetta, the savory depth of olives and black olives, and the aromatic touch of fresh sage. Its soft yet dense dough with semolina and olive oil reflects rustic simplicity and the richness of traditions. Such bread perfectly complements antipasti, pairs well with aged cheeses and wine, and can serve as a delicious base for bruschetta. Its history begins in Italian villages where housewives added meat and vegetable components to the dough, transforming ordinary bread into a full-bodied and fragrant product. Today it remains a favorite at family dinners and festive tables, highlighting the simplicity and elegance of Mediterranean cuisine.
1
Fry the pancetta in olive oil, add olives and pitted olives, and fry for 2 minutes. Remove from heat and add coarsely chopped sage.
- Pancetta: 200 g
- Olive oil: 50 ml
- Black olives: 100 g
- Green olives: 100 g
- Sage: 1 bunch
2
Mix flour with semolina, rub the yeast until it forms fine crumbs. Add salt, olive oil, and water. Place the dough on a surface and knead, adding the fried mixture. Leave the dough for 1 hour.
- Wheat flour: 500 g
- Semolina: 20 g
- Fresh yeast: 15 g
- Salt: to taste
- Olive oil: 50 ml
- Water: 320 ml
3
Place the dough on a lightly floured surface, shape it into a ball, and let it rest for another 30 minutes.
4
On a floured surface, divide the dough into 3 parts and shape them into rectangles by hand. From each part, form a loaf by folding the sides to the center and sealing, then folding it in half.
5
Place the loaves on a baking tray, sprinkle with cornmeal, and make cuts about 1 cm deep. Cover with a towel and let sit for 1 hour.
- Cornmeal: 1 tablespoon
6
Preheat the oven to 250 degrees. Reduce the temperature to 230 degrees and spray the oven walls with a spray bottle. Place the loaves in the oven and bake for 30-35 minutes.
