Screenshot from "Paul Hollywood's Bread" Fang Zi from: http://www.bbc.co.uk/food/recipes/olive_sourdough_fougasse_26097
|Dried oregano||1 teaspoon|
|High-gluten flour||375 g|
|Olive oil (for kneading)||The right amount|
|black olive||100 g|
|green olives||100 g|
Mix flour, natural yeast and salt. Gradually add water to knead the dough.
When the dough is formed, transfer the dough to the olive oil-coated board and knead the dough for 10-15 minutes until the dough becomes smooth and elastic
Place the kneaded dough in a greased bowl for fermentation and cover with plastic wrap. Fermentation for 6 hours, or to twice the size
Mix black olives, green olives and dried oregano with the dough
Because there is water in the olives, it is necessary to add some dry flour to control the humidity of the dough. Press the olives into the dough and also vent the dough
Divide the kneaded dough into two
Use your finger joints to expand the dough to form a rounded window
Place the scones on a floured baking sheet. Use a pizza hob or ordinary knife to make 3-4 symmetrical lines on the bread.
Then use your hands to gently peel off the cut marks
Cover the cake with a damp towel or cling film, and leave to ferment for 4 hours. The fermented dough will rebound by touch
Preheat the oven at 220 degrees and pour boiling water into the baking tray to form steam. Bake the pastry for 20 minutes until the pastry turns golden brown
The scones look good
The best leaf-shaped scones are olive dip. Place 50 grams of canned anchovies, 400 grams of black olives, 75 grams of capers, two or three cloves of garlic, 1 teaspoon of French mustard sauce, 2 teaspoons of lemon juice, 2 teaspoons of olive oil, 1 basil and Japanese pepper in a food processor Just smash it.