Olive and caramelised shallot ficelles

AT A GLANCE

  • Serves 5 people

For these baby baguettes you could play around with any flavours you like.

  • 3 gm dried yeast
  • 250 gm baker’s flour (see note)
  • 18 small Kalamata olives, pitted and patted dry with absorbent paper
  •  
  • Caramelised shallots
  • 1½ tbsp olive oil
  • 200 gm golden shallots (about 6), finely diced
01   Whisk yeast and 75ml lukewarm water in a large bowl to dissolve yeast and set aside until foamy (5-10 minutes). Add flour, 1 tsp salt, 100ml water at room temperature and combine with a pastry scraper. Turn out onto a lightly floured bench and knead with the scraper until a dough forms. Transfer to a bowl, cover and set aside in a draught-free place until dough has increased 2½ times in volume (1-1½ hours), knock back and prove again until doubled (1 hour).
02   Meanwhile, for caramelised shallots, heat oil in a frying pan over medium-high heat, add shallots and stir occasionally until deep golden (15-25 minutes). Drain in a sieve to remove excess oil (discard) and set aside.
03   Knock back dough, add shallots and knead to combine. Divide dough into 5 pieces and roll each into a 30cm-long log shape, tapered at the ends. Press olives along the length of each loaf and place on a baking tray lined with baking paper. Set aside to prove until doubled in size (1 hour).
04   Preheat oven to 250C. Dust ficelles with extra flour, ensure olives are firmly pressed into the dough and bake until golden (15-20 minutes). Cool on a wire rack. Serve on the same day.
Note Look for a strong wheat baker's flour, sold in 5kg bags at select supermarkets. It's not to be confused with bread mix, which contains additives.

Topics:

OLIVES, SPRING, SNACK, SHALLOTS, BREAD, BAKING

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

LISA FEATHERBY

FEATURED IN

Oct 2013

Oct 2013

View Full Site