Olive bread
Ingredients
Instructions
- In a bowl, combine water and honey, stirring until the honey is fully dissolved.
- Stir in the yeast. Set the mixture aside for 10-15 minutes, or until it becomes foamy.
- Stir in 3 tablespoons of olive oil, then add the salt and mix well.
- Into a large bowl, sift half of the flour.
- Create a well in the center of the flour and pour in the yeast mixture. Gradually sift in the remaining flour (or enough to form a firm, pliable dough).
- Turn the dough out onto a lightly floured surface and knead for 10 minutes.
- Place the dough in a lightly oiled bowl, cover it, and set aside in a warm place to rise for 2-3 hours, or until it has doubled in size.
- In a large pan, heat 3 tablespoons of olive oil over medium heat.
- Add the finely chopped onions and sauté over low heat until they are golden brown and softened. Set aside to cool.
- Bring a small pot of water to a boil. Add the olives and blanch for just a few seconds.
- Drain the blanched olives, pat them thoroughly dry with a paper towel, then finely chop them.
- Add the chopped olives and rosemary to the cooled onions and toss everything together to combine.
- Punch down the risen dough. Add the onion-olive mixture and knead for about 30 seconds to incorporate. Form the dough into a rounded mound.
- Lightly grease a baking tray with olive oil. Flatten the dough onto the prepared tray.
- Cover the tray lightly with a clean kitchen towel and let it rise for another hour.
- Preheat your oven to 190°C (375°F, Gas Mark 5).
- Bake for 10 minutes. Then, reduce the oven temperature to 180°C (375°F, Gas Mark 4).
- Brush the top of the dough generously with olive oil. Continue baking for another 30 minutes, or until golden brown and cooked through.