Pickled Olives: Two Must-Have Recipes

Whole wheat bread with pickled green olives

Mix the water with the brine and make a well in the flour. Crumble the yeast into the well and begin to incorporate the liquid with a fork.
Add the oil and extra salt, if needed, and knead until the dough is smooth and uniform. Make a cross-shaped incision and place the dough in a lightly greased bowl. Cover with plastic wrap and a cloth and let it rise until doubled in size.
Take the dough and add the olives as desired. Then shape the rolls and place them in the lightly floured pan and let them rise for an hour.
Preheat the oven to 200°C (400°F) in conventional mode. Before it reaches temperature, place a small metal bowl filled with water and the baking sheet in the oven. Bake for at least 30 minutes. The core temperature of the baked bread is 95-96°C (203-205°F).

300 gr flour
70g of sourdough starter, refreshed for 2 hours (or 21g of dried Molino Rossetto sourdough starter)
170 grams of water
Salt (optional)
About 1/2 glass of Taggiasca olive brine

Using the paddle attachment, begin to soften the sourdough starter with half the water and create a very soft dough. Replace the paddle attachment with the dough hook and complete the dough: add the remaining flour and continue kneading on speed 1.
Add the brine and a little more salt, if needed. The dough is quite soft, so add more brine or water if necessary. Place it in the bowl and preheat the oven to any temperature for 5 minutes. Turn off the oven and let the dough rise, covered with plastic wrap and a cloth, for 2 hours, until it almost reaches the rim of the bowl.
After this time, deflate the dough and knead it again by hand. Then refrigerate overnight.
In the morning, pour the dough onto a floured work surface and shape it into a rectangle, fold it in three, roll it out, then roll it up and cut it into pieces (you can get about 10 rolls or, if you prefer, 2 loaves of bread).
Bake in a static oven at 220°C for the first 10 minutes and then lower the temperature to 200° until cooked (30 minutes in total for the rolls and 40 minutes for the loaves).
If you don't have a mixer, you can make the dough by hand following the same procedure. If you want to make bread with brewer's yeast, use 4 grams and work the dough in the same way.