Pane di Castelvetrano con farine di grani antichi siciliani

black olive paste

🥗Healthier: green olive tapenade

💰Cheaper: pitted olives

Green olive tapenade offers a different flavor while being more accessible.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower glycemic alternative.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is more nutritious but can be more affordable than specialty whole wheat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk can reduce calories while maintaining moisture.

Combine flour, whole wheat flour, and rye flour in a large bowl.

Mix in salt and sesame seeds until evenly distributed.

Dissolve yeast in warm water and let sit until frothy, about 5 minutes.

Add the yeast mixture to the flour mixture along with olive oil and honey.

Stir until a rough dough forms, then knead on a floured surface for 10-15 minutes until smooth.

Incorporate black olive paste into the dough, kneading until fully integrated.

Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place until doubled in size, about 1-2 hours.

Punch down the dough and shape it into a round loaf.

Sprinkle cornmeal on a baking sheet and place the loaf on it.

Cover and let rise again for about 30 minutes.

Preheat the oven to 220°C (425°F).

Bake the loaf for 25-30 minutes until the crust is dark and the loaf sounds hollow when tapped.

Cool on a wire rack before slicing.

Cooking Techniques

Spice Level:

Allergens