ingredients for 6 olive slippers
- 200 gr of water
- 100 g of milk
- 1 teaspoon sugar or honey
- 30 g of dried sourdough with Ruggeri yeast
- 500 g of Arifa organic flour
- 20 g of extra virgin olive oil
- 10 g of salt
- 150 g of Taggiasca olives
Preparation
Place the water, warm milk, sugar or honey, yeast, oil, flour and salt into the jug: mix for 4 minutes at spike speed.
Let the dough rise for about 2 hours
Take the dough and use a rolling pin to give it a rectangular shape.
Place the olives on the dough.
Roll the dough on itself to form a salami
Cut the slippers
Place them immediately on the baking tray and leave to rise for another hour or so.
Bake in a preheated oven at 180° for about 30 minutes or until the crust becomes golden.
Let it cool (if you can). You can store them in the freezer, or in the fridge for a couple of days, in a plastic bag and put them back in the oven for a few minutes before bringing them to the table.
ps we can customize these slippers according to our taste, that is, instead of the olives, we can prepare a mixture of aromatic herbs and add them when kneading, then continue with the recipe without adding the olives.
Try it and believe it! And they smell wonderful throughout the house!!! Really gorgeous and definitely worth repeating!
