extra-black olive & anchovy bread bunsextra-black olive & anchovy bread bunsextra-black olive & anchovy bread bunsextra-black olive & anchovy bread bunsextra-black olive & anchovy bread bunsextra-black olive & anchovy bread bunsextra-black olive & anchovy bread bunsextra-black olive & anchovy bread bunsextra-black olive & anchovy bread buns

MONSTER EGGS ?! No ! POISONOUS LAVA ROCKS ?! Nooooo ! BACK TO BLACK with STRANGER THINGS (I wish but I’ll explain) for a scary, slightly frightening & weird HALLOWEEN treat ! I’m disappointed that this series I love, called “STRANGER THINGS” which I thought was launching its 3rd season this weekend (like it did last year) will actually only be back in the summer of 2019. It’s a series about young kids in a little town in the 80’s with all those references and memorabilia that I recognize from that decade and that I miss and lots of weird, fantastic, frightening, mysterious and unexplainable events. All that’s missing is a OUIJA board. Oh well, I’ll have to wait … 

Back to the recipe. Do you remember the very RED roasted red pepper, chorizo & manchego buns I made half a year ago (see recipe here) ? Well here’s the BLACK HALLOWEEN version that uses plant charcoal powder or squid ink for its “darkness” … like I said, SCARY !

It’s a basic stuffed snacking bun, of which I should make more versions of (or maybe more colors & flavors). It’s a re-adaptation of my sourdough bread without a starter recipe (see recipe here) but BLACK with salty, briny and fishy flavors like anchovies and olives (I daresay “swampy” since it’s Halloween). You can either use plant charcoal (which is also excellent for digestion and removing bodily toxins) or squid ink (but harder to find and conserve) to make these. I prefer the idea of some filling throughout the dough and then a soft center of extra filling but that’s up to you.

I know they’re weird-looking

I know that they look like volcanic rocks or monster eggs

But they’re GOOD, with a nice crunchy crust and a tender, salty, briny & fishy-flavored interior !

And they make me GIGGLE.


extra-black olive & anchovy bread buns




bread dough liquid ingredients :

  • 180 ml (¾ cup) pale beer (or dry white wine)
  • 60 ml (¼ cup) buttermilk
  • 8 grams (2 tsp) dried active yeast
  • 5 grams (1 tsp) sugar

bread dough dry ingredients :

  • 320 grams flour (250 grams / 2 cups white flour + 70 grams / ½ cup bread flour)
  • optional : 5 grams (1 tsp) wheat gluten (if your flour is below 12% protein content)
  • 2,5 grams (1 tbsp) dried mixed herbs (thyme, oregano, rosemary, basil, parsley)
  • 5 grams (2 tsp) plant charcoal powder (or 10 ml /2 tsp squid ink) 
  • 2,5 grams (½ tsp) sea salt
  • 1 gram (¼ tsp) ground pepper

dough filling & final filling (210 grams divided in 2/3 or 140 grams + 1/3 or 70 grams) :

  • 110 grams (8 tbsp) chopped oven-dried onions
  • 60 grams (5 tbsp) chopped black olives 
  • 30 grams (2 tbsp) chopped anchovies 
  • 5 grams (½ tbsp) crushed or finely chopped garlic
  • 5 grams (2 tbsp) chopped fresh flat-leaf parsley


  • chop up all the ingredients for the dough filling and the final filling and separate in 2/3 and 1/3 and reserve separately
  • to oven-dry the onions, chop them in thin slivers, lay them out on a piece of baking paper on a baking sheet and bake for 10 minutes at 210°C
  • mix all dry dough ingredients together and reserve
  • mix all liquid dough ingredients together and reserve 
  • combine the dry and liquid dough ingredients together and mix with a wooden spoon until smoother, then add 2/3 of the total dough filling ingredients, mix until well combined, cover and let rise for 12 hours (in a space at 17°C-20°C) or for 24 hours (if in the refrigerator at 5°C-7°C)
  • remove the dough from the bowl, transfer to a floured surface and separate into 7 equal pieces (about 105 grams each), roll into balls and flatten into small disks, add 1 tbsp of the remaining 1/3 room-temperature final filling in the middle of each and seal closed (use some water to seal the edges) and shape into balls, sprinkle with flour and set each in a separate bowl in a napkin (sprinkled with flour, wheat semolina and/or cornmeal), cover each and let rise for another 1-2 hours) in a warm room
  • after 90 minutes as the bread balls are still rising, preheat an empty 24 cm cast-iron dutch-oven and its lid in a 230°C (minimum) oven for 45 minutes with an oven-safe cup of water inside the oven (not inside the dutch-oven) to create vapor
  • carefully remove the very hot dutch-oven from the oven, transfer the 7 filled dough balls (1 in the middle and 6 all around) inside the dutch-oven, shake the pot to avoid the balls from sticking, add the cover and bake in the oven for 30-35 minutes covered with the lid, then 5 minutes uncovered 
  • remove from the oven, let cool down and serve in a “dark & scary” room …