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Wholemeal bocconcini with olives – the recipe from Cuoche ma buon


Tasty and tasty, the small wholemeal morsels with olives, prepared with wholemeal flour. A rustic and tasty bread that you can embellish with various seeds of your choice, easily digestible and rich in fiber without leaving that feeling of bloating at the end of the meal. Excellent to accompany an aperitif without complex sugars such as the organic Chinotto from the Suffy line or to enrich appetizers and buffets. A bread made entirely with organic wholemeal flour which, compared to refined flour, is based on some precautions in the leavening phase: respecting the times is essential in order to obtain a good final result. The flour we chose is Timilia durum wheat semolina from I Fornai Siciliani, a flour based on ancient grains. If you love wholemeal flour and the naturalness of raw materials, the recipe for these small wholemeal bread morsels is right for you. We recommend you also try the wholemeal sandwiches.


Scope Aperitif, leavened
Kitchen Italian, Mediterranean
  • 200 g wholemeal durum wheat semolina flour Timilia, The Sicilian Bakers
  • 110 g water slightly warm
  • 1,5 table spoon extra virgin olive oil Lo Castro
  • 50 g sourdough starter or 6 g fresh yeast
  • 1/2 teaspoon organic honey APIS Millefiori
  • 1/2 teaspoon sale
  • 10 olive verdi pitted
  • Place the flour in a bowl. Form the classic well in the center, add the yeast dissolved in the water and the sugar. Finally, add the oil.

  • Mix everything together, trying to gradually collect the flour towards the centre. Just before finishing, add the salt. You need to obtain a homogeneous mixture.

  • Spread a little flour on the work table and continue kneading for another 10 minutes.

  • As soon as you have finished, place the dough inside the bowl, cover with a slightly damp cloth and leave to rest until doubled for about 2-3 hours.

  • Meanwhile, cut the olives in half lengthwise. Choose the type you prefer.

  • Once the dough has risen, turn it out onto a lightly floured work surface.

  • Cut it into 4 more or less equal parts, form long, narrow sausages and with a clean cut divide it into small bites.

  • Handle each treat gently. Give the shape you prefer with your hands, rectangular or round. Don't worry if you don't get perfect shapes, the second leavening will help you solve this problem.

  • Place each morsel on the baking tray that you have already covered with baking paper.

  • Mash, pressing lightly, half an olive on top of each morsel.

  • Once you have made all the morsels, let them rest in the pan for another 1 hour. Then, preheat the oven to 180°C and cook for approximately 10-15 minutes.

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