One day before starting to make the bread, in a bowl combine the zest of the
Honey (1/2 tsp)
. Cover with plastic wrap and let it marinate overnight.
Start by preparing the starter with
Type 00 Flour (1/3 cup)
Water (1 1/2 Tbsp)
Oat Milk (1 1/2 Tbsp)
. Stir and let it rest at room temperature until it doubles in size.
To the starter, add the remaining
Type 00 Flour (2 1/3 cups)
Water (1/4 cup)
Oat Milk (1/4 cup)
Fresh Yeast (1/2 Tbsp)
Powdered Erythritol (3 Tbsp)
, and sugar-orange infuse and mix together.
Once all the liquids have been absorbed and the dough starts coming together, add the
Oil (1 oz)
Salt (1 tsp)
and mix until the dough is no longer sticking on the bowl and is smooth and elastic. Turn in onto your kitchen counter and do a few rounds of slap and folds, 20 minutes in between rounds.
Cover the dough with plastic wrap and let it triple in size.
Once the dough is ready, divide it into 20 gram pieces, slightly roll out each piece and place some
Ham (2.5 oz)
Black Olives (1/2 cup)
in the center. Close well to form a ball.
Lay the balls on a baking tray lined with parchment paper, in the shape of a tree, making sure to leave a few millimeters of space between each ball.
Let the dough rest at room temperature until it doubles in size. Meanwhile, preheat your oven to 350 degrees F (180 degrees C).
Next, brush the top with a mix of
Egg Yolk (1)
Oat Milk (as needed)
and bake in a preheated oven at 350 degrees F (180 degrees C) for about 20-25 minutes or until it has a nice golden color. Lightly brush the top with some extra virgin olive oil and cook for a few more minutes.
Remove from the oven and let it cool down. Decorate it with some cherry tomatoes, olives, and rosemary.