Sift the bread flour and cake flour into the bowl, add the salt, sugar, and instant yeast so they don’t touch each other, then mix into a dough.
Once the dough comes together with no dry flour left, add the olive oil and knead well for about 15 minutes.
Cover the bowl with plastic wrap and let it rise at room temperature for about 1 hour, until doubled.
Drain the black olives and chop them coarsely.
Press the risen dough with your hands to release the air, then mix in the chopped olives.
Divide the dough into 6 pieces, roll into balls, cover with plastic wrap or a damp cloth, and let rest for 15 minutes.
Bake in a preheated waffle maker until golden on both sides.
Tips
If the waffle maker runs too hot, the outside burns before the inside cooks through. Don’t bake yeasted Liège waffles over very high heat.
Using olive oil instead of butter keeps them less sweet, so they pair well with salads or soup.
Olive Liège Waffles
Equipment: waffle maker, mixing bowl
Ingredients (6 pieces)
- bread flour 140g
- cake flour 40g
- egg 1
- milk 45ml
- salt 2g
- sugar 20g
- instant yeast 3g
- olive oil 50ml, extra virgin
- olives 60g, black olives
Instructions
1. Mix the egg and milk together in a bowl.
2. Sift the bread flour and cake flour into the bowl, add the salt, sugar, and instant yeast so they don't touch each other, then mix into a dough.
3. Once the dough comes together with no dry flour left, add the olive oil and knead well for about 15 minutes.
4. Cover the bowl with plastic wrap and let it rise at room temperature for about 1 hour, until doubled.
5. Drain the black olives and chop them coarsely.
6. Press the risen dough with your hands to release the air, then mix in the chopped olives.
7. Divide the dough into 6 pieces, roll into balls, cover with plastic wrap or a damp cloth, and let rest for 15 minutes.
8. Bake in a preheated waffle maker until golden on both sides.
https://hong-recipe.pages.dev/en/recipes/olive-liege-waffle/
Hong's Recipe