Green olive and porcini dust country loaf

To make the poolish: (a pre-starter)
In a large bowl, disperse the yeast in the water, then add the flour and mix until smooth. Cover the bowl with cling film and allow to stand in a cool place for 12 to 16 hours.
To make the dough:
Add all the dough ingredients (except the olives and porcini dust) to the poolish and, using your hands, knead until well combined. Turn out onto a lightly floured surface and knead until the dough is supple and moderately loose.

Add the olives and porcini dust (save 1 t of the latter for the top of the loaf ) and knead until the olives are evenly distributed. Place the dough in a clean bowl, cover with cling film and allow to prove for 2 hours, knocking the dough back and giving it a gentle knead after 1 hour.

Keep in a cool place. Place the dough on a lightly floured surface. Press it out to form a large disk, about 20 cm in diameter. Holding the centre of the disk with one hand, use the other hand to bring the edges in towards the centre.

Flip the dough over and shape into a smooth ball. Place on a baking tray and cover with a damp cloth.  Allow to prove for a further 45 minutes.

To prepare the loaf:
Preheat the oven to 240°C. Lightly spray the loaf with water and sprinkle the remaining porcini dust, along with a little flour, over the top. Using a very sharp knife, score the loaf in the shape of a square.

Bake for 30 minutes, or until the loaf makes a hollow sound when tapped underneath. Allow to cool completely before slicing.

Cook’s notes: To make porcini dust, grind dried porcini mushrooms until fine. Eureka Mills White Bread Flour is available from selected delis or from Eureka Mills directly; tel: (028) 722-1887 or visit www.eurekamills.co.za.