Pane con Peperoncini, Olive, e Pomodoro by Daniel Leader

Rocco Princi is a giftedbaker with a supreme sense of style. Of his many creations, the bread with tomatoes and olives is one of my favorites and I wanted to adapt the recipe for the home baker.

MAKES ONE 1.3-KILO LOAF

TIME: START TO FINISH: 37 TO 42 HOURS BIGA 25 HOURS

• KNEAD 7 MINUTES

• RETARD 8 TO 12 HOURS

• WARM UP 11/2 TO 2 HOURSFIRST FERMENTATION: 3 HOURS

• FINAL PROOF 11/2 HOURS

• BAKE 50 MINUTES

Rocco Princi is a gifted baker with a supreme sense of style. His vision was to sell refined pastries and rugged breads in the same lo- cation, and to design that location to be elegant and beautiful but inviting. He now has shops in Milan, London, andShanghai. It’s a sign of his ambition that he recently partnered with Starbucks to bring his pastries and breads to an even wider audience. I hope he is able to expand in a way that allows him to maintain his very special standards.

Of his many creations, the bread with tomatoes and olives is one of my favorites and I wanted to adapt the recipe for the home baker. Long fermentation of both the big a and the dough give it great flavor. In addition, the dough has plenty of time to absorb the flavors of the tomatoes and olives.