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Inspired by the dried fruit-filled breads of Italy, this yeasted bread studded with Diced Dried Plums complements everything from jam to olive oil and Italian-style cheeses, like fontina and pecorino. The dough is sticky, so keep plenty of fine semolina flour on hand for dusting.
Yield: two (340-g / 12-ounce) loaves
4 grams / 1 teaspoon active dry yeast
330 grams / scant 1 1/2 cups warm water
15 grams / 2 tablespoons extra virgin olive oil
425 grams / 3 1/4 cups bread flour
24 grams / 1/4 cup semolina flour, plus extra for dusting
12 grams / 1 heaping tablespoon kosher salt
200 grams / 2 cups Diced Dried Plums
In a small bowl, dissolve the yeast in the water. Add the olive oil.
In a stand mixer fitted with a dough hook, combine the bread and semolina flours. Add the yeast mixture and mix on low speed until a coarse dough forms, about 1 minute. Let rest for 20 minutes.
Add the salt and mix on medium speed until the dough is smooth and pulls cleanly away from the sides of the bowl, about 5 minutes. Add the Plum Amazins and mix on low speed until evenly distributed in the dough, about 2 minutes. Place the dough in a lightly oiled bowl, cover with plastic wrap or a lid, and let it rise at room temperature until doubled in volume, about 1 1/2 hours.
Dust a work surface with a thick layer of semolina (about 1/2 cup). Turn the dough out onto the surface and cut in half. For each half, place the cut sides of the dough facing down. Cup both hands around the dough and rotate clockwise, tucking the edges under with the sides of your palm until the dough forms into a ball. Dust the dough with semolina flour and cover with a kitchen towel. Let the dough rest until the rounds have nearly doubled and lightly spring back to the touch, about 1 hour.
About 30 minutes before baking, place a baking stone in the center rung of the oven and preheat the oven to 500F. Right before baking, mist the inside of the oven with water.
Uncover the dough. Using a sharp paring knife, dock the loaves with one long cut about 1/2-inch deep down the center. Using a floured baking peel, slide the loaves onto the baking stone. Lower the oven to 400F and bake until the crust takes on a deep golden color and the bottom sounds hollow when thumped, about 45 minutes. Transfer to a wire rack and cool completely.