posted by Lisa UK July 99
Olive Bread Eliobitta/Eliopsomo
1 tsp honey
8 fl oz tepid water
1 1/2 tbs active dry yeast
4 fl oz olive oil; divided
4 oz fine grain sea salt
1-1 1/4 lb wholemeal flour;divided
2 medium onions, very finely chopped/diced
12 plump black olives, chopped
1 tbs mint leaves chopped or 1 tbs dried
Dissolve honey in the water and add the yeast.
Set aside in a warm place until foamy; whisk in 3 tbs. of the olive oil
and the salt
Sift 10 oz/280g of the flour into a large mixing bowl, make a well in the
centre and add the yeast.
Knead for 10 minutes adding enough of the remaining flour to make a firm
but elastic dough.
Set aside in a warm place for 2 hours or until doubled in bulk.
Heat 3 tbs. of the remaining olive oil in a heavy frying pan and sauté
the onion over a low heat until golden and soft.
Cut 5 of the olives in half and finely chop the rest. Add the olives and
mint to the onions and stir to mix.
Add to the dough and knead for a minute or two.
Brush a heavy baking tray with olive oil, form the dough into 1 or 2
round slightly flattened loaves spaced well apart on the tray.
Cover with a tea towel and leave to rise for 1 hour.
Preheat oven to gas Mark 5/375F/190C.
Bake for 10 minutes then reduce the heat to gas 4/350F/180C brush with the
remaining olive oil and bake for 25 to 30 minutes longer.
The bottom should sound hollow when tapped and they should look a golden
brown colour.
For a different flavour try green olives or spiced olives.