Bread with White and Black Olives
Bread that, also when made with white flour, can be preserved for several days thanks to the presence of the olives, releasing some of their oil content. It is prepared according to a centuries-old tradition. The family wood-burning oven was lit once a week to make bread. For several years bakeries have recovered traditional recipes and have been preparing this product, with which they can distinguish themselves on the market. It is prepared with white flour or semolina, olives, water, salt, and above all leaven obtained from a small quantity of dough made with flour and water and left acidifying thanks to the development of leaven, after covering it with a woollen blanket. The day after, this leaven is added to the dough prepared with the rest of the ingredients, and is left rising again. It is baked in the oven, at direct contact with the oven top on which wood has been burnt.
