Soft olive oil bread "thousand bubbles"

This new recipe by Azzurra Sprinkles Dress is a very soft bread, super easy to prepare, perfect to enjoy on its own or filled: it's the "mille bolle" soft oil bread.
"The dough is very classic and simple, enriched with good extra virgin olive oil and milk to give it softness. Its peculiarity is the "bubbly" appearance created by overlapping dough balls of different sizes in random order.

To make this soft bread, I used the excellent vigoroso extra virgin olive oil from Oleificio Fratelli Vieste, a blend of ogliarola garganica and coratina olives, decisive and robust, but not aggressive, perfect for giving an intense aroma to my bread and for seasoning the filling ingredients."

Azzurra then decided to fill the mille bolle bread with sausage and friarielli (broccoli rabe) sautéed in a pan with a drizzle of oil and a clove of garlic, but of course, the filling is a matter of taste, and any filling is perfect with this bread!

Recipe

INGREDIENTS

• 500g bread and pizza flour
• 100ml milk
• 200ml water
• 50ml extra virgin olive oil
• 15g salt
• 1 teaspoon sugar
• 8g fresh brewer's yeast

PREPARATION:

1. Dissolve the yeast and sugar in lukewarm milk and water.
2. Pour everything into the flour and start kneading.
3. Add the oil, knead, then the salt. Continue kneading for about ten minutes, until you get a smooth and non-sticky dough ball.
4. Place it in a lightly oiled bowl, cover with a lid or cling film and let it rise in the switched-off oven with the light on until doubled in size, for at least a couple of hours.
5. Divide the dough into many balls of different sizes and arrange them tightly, overlapping them, in a baking pan of about 25x20 cm covered with baking paper. Cover with a cloth and let it rise for about an hour.
6. Season with a drizzle of oil and flake salt and bake at 190 degrees Celsius for about 25 minutes, it should be golden brown.
7. Let it cool before cutting.

FOR THE FILLING:

• 500g turnip greens (frozen for me)
• 2 sausages
• 1 clove garlic
• extra virgin olive oil

1. Sauté the garlic clove in a little oil, add the turnip greens and a little water, cover with a lid and let cook for about ten minutes. If using fresh turnip greens, I would blanch them before sautéing them in the pan.
2. Add the sausages, removed from their casings and cut into pieces, and continue cooking for another 10 minutes. Season with salt and pepper.
3. Stuff the bread and enjoy. If you wish, you can add dry mozzarella or another cheese and bake everything in the oven for a few minutes.

Some tips:

• In the dough, the amount of liquids is rather indicative. You might need a little less or a little more depending on the flour used.
• The bread stays soft for a few days if well covered.