Bread Olive Bread by Lisa

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.

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