Pane di Chiavari from The Italian Baker

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CalBeachBaker on 24 Jul 2021 at 14:02

Pane di Chiavari - from The Italian Baker, my latest from my world tour of bread. Excellent olive taste, soft crust and crumb.

The Italian Baker Pane di Chiavari 7.20.2021 3a.JPG
The Italian Baker Pane di Chiavari 7.20.2021 4a.JPG

 

Hey JL,

The name means 'Bread of Chiavari' , a  city on the Italian Riviera.

Tony

 

Ingredient

Grams

Active Dry Yeast

11

Water (room temp)

461

Olive Paste (ground olives, garlic, capers, salt)

162

King Arthur Unbleached all-purpose Flour

809

Salt

8

10-12 Black olives

49

 

1,500

 

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Here's the recipe:

 

Pane di Chiavari – Olive Bread (from Carol Field’s The Italian Baker)
  • In the mixing bowl, stir the yeast into the water. Let stand until creamy, about 10 minutes.
  • Stir in the olive paste and mix well.
  • Mix the salt into the flour and slowly stir into the yeast/olive paste. Mix well with the dough hook and run mixer for 5 minutes until the dough comes together, is smooth and elastic. Hand knead on the counter for a couple of minutes to finish if you like (I do).
  • First rise – place dough in a lightly oiled bowl, cover with plastic wrap and let rise until doubled in size, about 90 minutes.
  • Preheat the oven to 450°F.

  • Shaping and second rise – remove dough from bowl, punch down and shape into an oval pinching and twisting the ends in opposite directions so it looks kind of like an olive. Place on a piece of parchment paper, cover with a towel and let rise until doubled, about 45 minutes.
  • Push the whole olives into the dough and brush with the egg white. Slide the dough on parchment paper onto baking stone and bake for 10 minutes.  Reduce heat to 400°F and bake for 30 more minutes. Cool on a rack.