This is a bit different from the Olive Bread that we posted previously, in that it is a lot flatter and the olives are on top rather than inside. It's a lovely accompaniment for a meal and especially to dip in your salad with olive oil!
Ingredients
½ kg wholemeal flour
½ kg strong white flour
250g stone-less olives (throumbes) cut in half
1 large onion grated
30g dry yeast
1 teacup olive oil
1 tablespoon salt
1 tablespoon sugar
Lukewarm water
½ kg strong white flour
250g stone-less olives (throumbes) cut in half
1 large onion grated
30g dry yeast
1 teacup olive oil
1 tablespoon salt
1 tablespoon sugar
Lukewarm water
Preparation
Sift the two kinds of flour together along with the salt and the sugar.
Add the grated onion and sprinkle the yeast on top.
Add enough lukewarm water to make the dough pliable but not sticky.
Knead well and from time to time dip your hands in the olive oil.
Add the grated onion and sprinkle the yeast on top.
Add enough lukewarm water to make the dough pliable but not sticky.
Knead well and from time to time dip your hands in the olive oil.
Spread the olives on the kneading surface and knead it one last time so that the olives are stuck to the dough externally.
Grease a shallow oven dish (34cm).
Place the dough in the dish, spread it evenly and score it into portions.
Cover it loosely with aluminium foil (so that the air can circulate) and place it in a slightly warm oven until it has doubled in size.
Grease a shallow oven dish (34cm).
Place the dough in the dish, spread it evenly and score it into portions.
Cover it loosely with aluminium foil (so that the air can circulate) and place it in a slightly warm oven until it has doubled in size.
Bake in a preheated oven at 150 degrees for 1 ½ hours, still covered loosely.
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