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Jul

Olive & Parma Bread

Sean Sellers  in Red Wines, Cabernet Sauvignon, Sangiovese, Blow the Bank, Meat & Poultry , , , , , , ,

InterWined Food

Each week, InterWined.com pairs one great wine with one great meal and publishes the results along with the recipe in a little feature it likes to call ‘Blow the Bank’.

There are few things nicer than a warm slice of bread and a good glass of wine. So, this week, ‘Blow the Bank’ brings you both with its very own Olive & Parma Bread.

Olive & Parma Stromboli Bread

I’ve made this bread several times and in many different ways, as a bâtard, as a baguette, and as a kind of stromboli. This recipe makes the stromboli-style.

Accompanying the stromboli is a simple glass of Italian wine in the form of the 2005 Remole Frescobaldi (12.5%), £7.49 from Oddbins, made from a blend of 85% Sangiovese/15% Cabernet Sauvignon. Oddbins describes the wine as a mini-Super Tuscan and it’s hard to disagree. The flavour is earthy and tannic with a nose that smells of cherries and summer fruits. Together, the two work well and find balance — the bread with its strong olive, salt, and cheese flavours smoothing the tannins found in the wine.

InterWined’s Own Recipe in Full

Olive & Parma Bread

Ingredients:
4 cups flour
1 cup warm water
1 sachet yeast, fast action or active dry
½ cup basil oil or extra virgin olive oil
¾ tsp salt
12 slices Parma ham
½ cup Parmesan shavings
Springs of basil
15 sliced green olives

Preparation:
1. Combine the flour, water, oil, yeast, and salt in a mixing bowl
2. Using a dough hook on a stand mixer, mix the ingredients on the lowest setting for 2 minutes
3. Increase the mixer speed to one of the middle settings and mix for an additional 7-8 minutes
4. Remove the dough from the mixing bowl and form into a ball before covering with cling film (Saran wrap) or a damp tea towel and rest for 20 minutes
5. Preheat the oven to 200°
6. Once rested, cut away 1/3 of the dough and reserve in film in the fridge*
7. Roll out the remaining dough into a large, thin rectangle
8. Lay the slices of Parma ham across the rectangle, being sure to leave as little space as possible on the edges
9. Cover the ham with olives, basil, and Parmesan cheese, before rolling the dough into a long baton
10. Tuck in the ends of the dough and place in the oven
11. Bake for 25-30 minutes or until slightly golden (If you do not own a steam oven, it’s a pretty good idea to spray the walls of the oven with water to ensure that the bread doesn’t bake too dry)

*Use the reserve dough to prepare tomorrow’s recipe for Sun-blushed Tomato and Goat’s Cheese Rolls.

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Jacob
Jacob said: July 14th, 2008 at 11:03 am

I’ve only had stromboli once, when I was a pre-teen in Philly. It was just cheese and sauce and it was great. I wish it was more popular in England…

But it seems like it would be too salty to go with this so-called ‘mini-Super Tuscan’ — which sounds like a marketing misnomer to me….

Good to know it works so well, might have to give it a try.

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