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Saturday, June 25, 2011

The best bread I ever made: black olive and sesame bread

I came across this recipe on the Guardian website.  It looked not too taxing and sounded yummy.  Had an evening on my own since S is away right now, so decided to give it a try...

330g jar pitted kalamata olives in brine (used a ~300g tin of black, pitted olives in brine from Trader Joes)
1 tsp fast-action yeast
1 tsp dark brown sugar (used regular sugar)
50g sesame seeds, plus an extra tablespoon to finish
350g strong white flour, plus more for shaping
1 tbsp dried oregano (instead of oregano, thyme and sumac, I used za'atar)
1 tbsp dried thyme
1 tbsp sumac, optional but good
Finely grated zest of ½ lemon

Drain the olives, then measure the liquid and top up with warm water to make 250ml (had the right amount of liquid). Cut the olives in half lengthways. Put the strained olives and the liquid into a bowl, then stir in the yeast, sugar and 50g of sesame seeds. Add the flour, mix to a soft, sticky dough, cover and leave for 10 minutes.

Give the dough a short, 10-second knead in the bowl. Cover and leave for 10 minutes more. Repeat this quick knead twice more at 10-minute intervals, then leave the dough, covered, for 90 minutes.
Meanwhile, line the base of a tray with nonstick baking paper, tip za'atar (or finely ground herbs) on to a large dinner plate and mix with a tablespoon of sesame seeds and lemon zest. On another plate, have ready a wet square of kitchen towel.

Pat the dough into a rectangle on a clean worktop dusted with a little flour, then roll it up tightly into a snug scroll, making sure all the olives are tucked in. Next, tightly roll the ends of the loaf, so they pinch in and the loaf has a shape a bit like a lemon. Roll the loaf on the wet towel, then roll it in the herb and spice mix. Place on the tray seam-side down, cover and leave to rise for 90 minutes. Slash the top and bake at 220C (200C fan-assisted)/425F/gas mark 7 for about 40 minutes.

Bad photo doesn't do amazing bread justice
Super tasty - am having a za'atar moment right now, so happy to use that.  And the nuttiness of sesame plus salty olive taste is wonderful, yet an unusual enough combination to make for a loaf I definitely wouldn't be able to buy.  And I loved the idea of using the brine from the olives - reducing waste and adding taste and colour to the crumb.

Just ate some with a little salad of TJ's cherry tomatoes (they're excellent right now), and freshly-picked mixed baby leaves: rocket and lettuce from the balcony, mustard greens and chives from the community garden (am in my first real week of salad harvest - eating it almost every day!), dressed with olive oil+balsamic vinegar and toasted sunflower seeds... yummm

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