This moist, spicy and filling bread is unbelievably good with a little cream cheese or spreadable goats’ cheese. It’s perfect as a picnic bread, with soup or with food.
- Yield: 8 rolls
- 1 courgette, sliced
- 2 red peppers, sliced
- 1 red onion, sliced
- 3 tbsp olive oil
- 2 tsp curry powder
- Sea salt
- 4 oz (100 g) black olives, stoned and coarsely chopped
- ¼ oz (10 g) fresh yeast
- 12 fl oz (350 ml) lukewarm water
- 1 tbsp salt
- 4 tbsp olive oil
- 1 tsp golden syrup
- 5 fl oz (150 ml) wheat sourdough starter
- 4 oz (100 g) durum wheat flour
- 14 oz (400 g) strong bread flour
How to Make It
- Preheat the oven to 250°C (500°F/gas 10).
- Place the sliced courgettes, peppers and red onion on a tray, mix them with olive oil, curry powder and season with sea salt.
- Roast the vegetables in the oven for about 25 minutes, until they are soft and have coloured a bit. Cool.
- Coarsely chop the olives.
- Crumble the yeast in a mixing bowl and dissolve it in water. Add salt, olive oil, syrup and sourdough starter.
- Add durum flour and strong flour a little at a time and knead the dough at medium speed in a mixer for about 10 minutes, until it is soft and elastic.
- Sprinkle with a little flour and let it rise in the mixing bowl under a cloth until it doubles in size, about 2 hours.
- Once again preheat the oven to 250°C (500°F/gas 10).
- Carefully fold the vegetables and olives into the dough by hand. They can stick out of the surface of the dough.
- Divide the dough into 8 pieces and place on a tray lined with baking parchment. Let them rise under a cloth until double in size, about 1 hour.
- Place the tray in the middle of the oven and throw 100 ml (3½ fl oz) water on the bottom of the oven to get a fine, crackled crust. Lower the heat to 200°C (400°F/gas 6) and bake for about 25–30 minutes, until they turn golden.