Bread with pancetta, olives and olives by Richard Bertinet

Category: Yeast bread

Ingredients
Wheat flour 1 s	500 g
Semolina	20 g
Fresh yeast	15 g
Edible salt	10 g
Extra virgin olive oil	50 g
Water	320 g (or ml)
Olives with pits	100 g
Pitted olives	100 g
Sage (leaves only)	bunch
Frying oil	1 tbsp. l.
Pancetta or smoked brisket, or any smoked sausage pieces	200 g
Weekly yeast dough from the refrigerator	200 g

Cooking method

Remove the seeds from the olives and olives, coarsely chop the sage. I had very little sage, I was picking a bush in my garden. Heat the oil in a frying pan (used 1 tbsp. L. Refined sunflower oil), put the chopped pancetta in it and stir.
Panchetta (Italian pancetta, literally "brisket") is a type of bacon, a typical meat product of Italian cuisine. Pancetta is a large, fatty piece of bacon pork belly, dried in salt, spices and herbs. Depending on the region, rosemary and sage are used as spices.
The most fatty cuts are used in various dishes, for example, for preparing Pasta alla carbonara. Pieces with a lower fat content are rolled into a roll, tied with twine or packed in intestines. Then the roll is cut into thin slices. This cooking method is called Pancetta arrotolata.
I used 4 different types of smoked sausages from the holiday table that I kept in the pizza freezer. When the brisket begins to crunch, add the olives and olives, stir and fry over medium heat for about 2 minutes. Remove from heat and add sage. Mix everything well and put in a salad bowl along with the melted fat to cool. Meanwhile, knead the dough. To do this, mix flour and semolina, rub the yeast with your fingertips until fine crumbs are formed. Add salt, olive oil and water, old dough from previous baking instead of sourdough, if any (without it). At the last stage of kneading, add the contents of a salad bowl to the dough and continue kneading until the ingredients are evenly distributed throughout the dough. Take a large bowl, lightly dust the inside with flour and pour the dough into it. Cover with a towel and leave for 1 hour in a warm place away from drafts. Remember to preheat the oven to 250 degrees.
After an hour, place the dough on a lightly floured surface and form into a ball. Return to bowl and rest for another 30 minutes.
Dust the work surface with flour again and place the dough on it. Divide it into 4 or 3 (if not using old dough) equal parts. I got 4 pieces of 452 g. Spread each into an uneven rectangle, wrap one side to the center and seal by pressing with your thumb or the base of your hand. Fold the opposite side towards the center and seal again. Fold it in half lengthwise and seal the edges for a long loaf with rounded ends.
Place the loaves on a baking sheet and sprinkle the top with white or corn flour. It seemed to me superfluous and I did without sprinkling. Using a razor blade or sharp knife, make 6-7 diagonal cuts on each loaf, approximately 1 cm deep. Cover with a towel and leave to rest for 1 hour, or until approximately doubled in volume. (I regretted that I cut all the loaves before proofing, I had to cut one before baking and compare.)
Open a preheated oven and spray its walls with water from a spray bottle. I had a baking stone in my oven and I put a baking sheet with loaves directly on it, reduced the temperature to 230 degrees and baked for 30-35 minutes until golden brown. Remove from the oven, chill on a wire rack and, behold, you have a ready-made breakfast, a real sandwich!
Bon Appetit!