OLIVE BREAD BY JASON MORALE
- 1 cup Chopped Spanish Manzanilla olives
- 1 tbs active dry yeast
- 6 cups bread flour
- 1 tbs sugar
- 1 tbs salt
- 1 tbs milk power
- 1 tbs shortening
- 2 cups warm water
- Chopped Rosemary
STEP BY STEP INSTRUCTIONS
Add all dry ingredients to the mixing bowl & mix on first speed with a dough hook.
Add ice water.
Scrape bowl & add olives and rosemary.
Let dough bench rest.
Roll out dough to # 8 on the sheeter and cut in to strips.
Proof & bake 350º F.
Finish with Olive oil and finishing slat.
CHEF JASON MORALE
This chef based in Miami, knows the world of pastry like the back of his hand. He has worked as Executive pastry chef in numerous Resort and Hotel Groups, as Ritz-Carlton or Four Seasons.
Now, he is the Executive Pastry Chef of The Bazaar by Jose Andres at SLS, one of the most trendy restaurants in the city of Miami.
Cakes, desserts, bread, brunches… he is always continuing advancement and knowledge in pastry arts and his creations are deliciously cared for.