Ammiscate, Sicilian-style bread
Ingredients
- 580 to 600 ml of lukewarm water
- 20 g of dried baker’s yeast
- 1 kg of type 00 wheat flour
- 50 ml of traditional-style olive oil
- 12 g of salt
- About ten shallots or onions
- Traditional-style olive oil
- 1 cauliflower
- Salt and freshly ground black pepper
- 200 g of pitted black olives from France (PDO Nyons, PDO Nice, PDO Vallée des Baux de Provence, black Lucca olives, Négrette, etc.)
Tip
Instructions
- Dissolve the dry baker’s yeast in lukewarm water (be careful not to make it too hot, so as not to kill the yeast) and leave to rise for 10 to 15 minutes.
- Pour the flour, olive oil and salt into the food processor bowl.
- Pour in the mixture of water and yeast, and knead the dough for 10 minutes until it becomes supple, elastic and smooth. The dough should be very slightly sticky. If necessary, add a little more lukewarm water, or some flour if it seems too sticky.
- Shape into a ball and cover with a damp tea towel or cling film.
- Leave to rise for 1 hour in a draught-free, warm place. The dough should double in volume.
Peel the shallots or onions (whichever you prefer). Finely chop them.
Heat 2 to 3 tablespoons of olive oil in a large frying pan. Fry the shallots until they become translucent. Leave to cool and set aside.
Wash and cut the cauliflower into florets. Steam the cauliflower florets (or cook them in boiling water) for 20 to 25 minutes until they are just tender.
Leave to cool. Roughly break up the cauliflower florets. Season with salt and pepper and add 2 tablespoons of olive oil. Mix well. Set aside.
- Cut the olives in half or into quarters, as you prefer.
- Preheat the oven to 200°C.
- On a floured work surface, cut the dough into about fifteen pieces weighing approximately 100 g each.
- Knead them a little and roll out the dough pieces to a thickness of 3 to 4 mm using a rolling pin.
- Using a pastry brush, brush on a little olive oil. Scatter over a little cauliflower and a few pieces of olive.
- Season with salt and pepper if necessary. Then drizzle over a little more olive oil.
- Roll the dough up on itself to form a roll.
- Next, starting at one end of the roll of dough, form a spiral, sealing the other end with your fingertips.
- Place the ammiscate on a baking tray lined with baking paper. Drizzle a few drops of olive oil over each roll and bake for 25 to 30 minutes until golden brown.
- Best enjoyed warm.
Tip
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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