Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
Black Olive Cheeks (Puccia)
Page 179
Cuisine: Italian | Course Type: Breads
(1 review)
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Recipe Reviews
kateq from annapolis, md
The only drawback to this quite delicious bread is its color--the black olives give the dough a less than beautiful grayish hue. This recipe makes great rolls or a few loaves--when baking it in loaves, I use bannetons. I have found a slightly higher oven temperature works well for loaves. The name "cheeks" is apt-- while there's good chew, there's also a very pleasing softness to these rolls/loaves.
(edited 26th November 2014) (0) comment (0) useful
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