Paine cu masline Kalamata (Kalamata Olives Bread)

Scroll down for English recipe

De mult incerc sa scriu despre aceasta minunata paine, dar de cate ori am copt-o a aparut cate un eveniment neasteptat (a se citi au mancat-o pe toata) si  nu am reusit. De data aceasta, hotarata fiind sa-mi pun planul in aplicare, am facut portie dubla. Am reusit s-o pozez, chiar daca nu este una din cele mai reusite versiuni de pana acum. Daca va place uleiul de masline si maslinele de buna calitate, atunci veti savura painica, chiar si asa, goala, fara alt adaos.



Ingrediente:

• 600 g faina pentru paine (nu pentru cozonac)
• 25 d drojdie proaspata
• 350 ml apa calduta (aproximativ, in functie de faina)
• 4 linguri ulei de masline
• 100 g masline Kalamata fara samburi, taiate si scurse bine

Cum se face:

• Pune intr-o cana draojdia si umple-o cu apa. Lasa 5 minute pentru ca drojdia sa se inmoaie. Amesteca cu o lingura pana ce toata drojdia se dizolva
• Intr-un castron mare pune faina si toarna uleiul desupra.
• Toarna apa + drojdie si restul de apa. Amesteca bine cu lingura, pana ce totul e omogenizat bine. Aluatul trebuie sa fie moale si sa se poata amesteca usor cu lingura.
• Amesteca 4-5 minute. Cu o spatula strange toata coca de pe margini. Acopera castronul cu folie de plastic si lasa coca la crescut pana ce isi dubleaza volumul (cam 45 minute)
• In timpul acesta pune maslinele pe hartie absorbanta, ca sa nu mai aibe lichid.
• Unge cu ulei de masline o tava de chec.
• Cu o spatula pune coca din castron pe masa data foarte bine cu faina. Presara maslinele peste coca. Cu paleta acopera maslinele cu coca.

• Presara bine faina peste coca. Cu un cutit ascutit taie bucati din coca, da-le prin faina si fa din ele bile pe care le pui una langa cealalta in tava. Cand ai terminat unge painea cu ulei de masline

• Lasa coca la crescut cam 30 minute. 

 

• In timpul acesta incalzeste cuptorul la 200 C. (foarte tare). Coace painea 45- 60 minute, in functie de cuptor, la 180 C.
• Cand este gata scoate-o din tava si las-o la racit pe un gratar metalic.

English version

I tried to write about this wonderful bread many times, but every time I baked it many unexpected events occurred (read it was ate by my my husband and son). This time I was decided to post about it, so I baked double batch. I managed to take photos, even if it is not one of the most successful versions. If you like olives and good quality olive oil , then you'll enjoy the bread by itself.
 

Ingredients:

•     600 g bread flour
•     25 g fresh yeast
•     350 ml lukewarm water (approximately, depending on flour)
•     4 tablespoons olive oil
•     100 g pitted Kalamata olives, chopped and drained well

How To:

•     Mix the yeast with a cup of water. Allow 5 minutes for yeast to soften. Mix with a spoon until yeast dissolves.
•     In a large bowl put flour and add oil.
•     Pour water + yeast mixture and remaining water. Mix well with a spoon until everything is well homogenized. The dough should be soft and easily mix with a spoon.
•    Mix 4-5 minutes. With a spatula gather all the dough from the sides. Cover the bowl with plastic wrap and allow dough to rise until double in size (about 45 minutes)
•     During this time, put olives on absorbent paper, to absorb all the liquid.
•     Brush a cake pan with olive oil.
•     With a spatula transfer the dough from the bowl on the floured table. Sprinkle olives over dough.
•     Sprinkle flour over the dough. With a sharp knife cut off pieces of dough, flour them and shape them as balls. Put them side by side in pan. When you finish brush the bread with olive oil
•     Let dough rise for about 30 minutes.
•     During this time, heat the oven to 200 C . Bake bread at 180 C, 45-60 minutes, depending on the oven .
•     When ready remove it from the pan and let cool on a metal grid.