Hey!!! After almost 2 months, I am back!!!
So many things happened since my latest post ! I gave birth to a baby boy and my life has totally changed. I didn’t have the time to post on the blog not even try new recipes! Recently the baby started to sleep all night so I have the time, to cook.  This recipe was found in an old notebook, unfortunately I don’t know the original source. My adjustment was the cooked onions that add a sweetness to the olive bread.

500 gr all purpose flour
1 tbsp dry yeast
1 tsp of sugar
a pinch of salt
1/2 cup olive oil
1 cup of warm water (37oC)
1 cup Kalamata olives, roughly chopped

1/2 cup onion, chopped and sauteed
a handfull of dry spearmint
1. In a large bowl, mix flour , salt, olive oil and sugar. Dissolve the yeast in a cup of lukewarm water and add the yeast to the flour mix. Knead well until a smooth dough is created. The dough should be elastic and should not be sticky. Add some extra flour if needed.  Cover the dough with a clean towel and let it rest and rise for 1 hour or so. 
2. Heat some olive oil in a frying pan and add the onions . Cook them for 5-8 minutes to softened.  
3. Add the olives, spearmint and onion to the dough and knead well in order to incorporate all the ingredients to the dough. 
4. Bake in a preheated oven at 180oC for 30-40 minutes until golden brown.  Remove it from the oven and let it cool on a wire rack. 

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