- Prep Time
- Cook Time
- Difficulty Level Intermediate
The most delicious twist to Vincenzo’s Plate homemade bread dough! Add olives to the mix and turn a simple loaf of bread into an antipasto, served with a drizzle of extra virgin olive oil.
Watch video recipe:
450g Vincenzo’s Plate Bread Dough (Click here for the recipe)
8 large black olives (pitted and cut into 4 pieces)
1 small cup of plain flour
Extra virgin olive oil
1 x rolling pin
1 x knife (with a point)
Wooden board/Kitchen Bench
1 x pizza tray (better if it has holes at the bottom so it cooks through)
1. Make sure the dough has been out of the fridge for 15 minutes.
2. Throw some flour on the wooden board/bench and spread it using the palm of your hand and place the dough on top.
3. Spread the dough with the rolling pin making sure it is not too flat or too thin.
4. Place half of the olives on top, pressing them into the dough at least 4cm apart from one another.
5. Now, roll the dough with your hands and try to cover all of the olives with the dough.
6. Preheat the oven to 250 degrees.
7. Add the rest of the olives by pressing them into the dough and covering them once again.
8. Use the rolling pin to gently press the olives further into the dough. It’s OK if you can still see a couple of the olives at the top.
9. Line the pizza tray with baking paper and place the ball of dough on top.
10. Now, with a sharp knife, make a slit on the right hand side of the ball of dough. It should open slightly but make sure you don’t cut all the way down!
11. Place the tray in the oven for at least one hour.
12. Once it has browned on top and cooked through, leave the bread to rest for between 15-20 minutes.
HOW TO SERVE:
Once the bread has rested, pour a generous amount of extra virgin olive oil and at least two tablespoons of balsamic vinegar into a small bowl or glass.
Pieces of the bread can then be dipped into this mix or you can serve the bread with this drizzled over the top.
E ora si mangia, Vincenzo’s Plate