Pan de molche is a speciality of the Garda region. But what exactly are molche? It’s an oily paste made from the leftover pulp and skins of olives after pressing – a kind of rustic pâté. In Upper Garda, this flavourful paste has long been used to bake fragrant, savoury bread.

As with many traditional home recipes, each family has their own take on it: some shape it into a round loaf, others into a baguette; some prefer it crunchy, others soft like focaccia; and some even dare to make a sweet version.

We asked Stefano Cavada, a well-known South Tyrolean food blogger and TV personality, to share his own interpretation of this beloved local classic.

Ingredients:

• 500 g type 1 flour
• 3.5 g dried brewer’s yeast (or ½ cube of fresh yeast)
• 130 ml water
• 120 ml full-fat milk
• 3 tablespoons extra virgin olive oil
• 100 g molche (olive paste)
• 12 g fine salt

Method:

Place the flour, yeast, water, milk, olive oil and molche into the bowl of a stand mixer. Knead for 8 minutes, then add the salt and knead for another minute. Transfer the dough to a lightly floured surface and fold it a couple of times. Place in a bowl, cover with plastic wrap or a plate, and leave to rise for 1 hour. Divide the dough in half and roll each piece lengthwise. Let them rest for 5 minutes, then gently stretch each roll from the centre outwards to shape two loaves. Transfer to a baking tray lined with parchment paper and leave to rise for another 70 minutes. Preheat the oven (static mode) to 250°C. Before baking, create steam by placing 3 ice cubes on the bottom of the oven or spraying the walls with water. Score the loaves diagonally, place in the oven, reduce the temperature to 220°C and bake for 30 minutes. Cool on a wire rack before serving.

This article was published in the third issue of BLU, the Garda Trentino magazine. You’ll find it in partner accommodations, restaurants and venues: ask for a copy and let it inspire you!