Posted by: Lisa UK 07-08-99 3:23 PM
Olive Bread (Eliobitta/Eliopsomo)
1 tsp honey
2 medium onions, very finely chopped/diced
8 fl oz tepid water
12 plump black olives, chopped
1 1/2 tbs active dry yeast
1 tbs mint leaves chopped or 1 tbs dried
4 fl oz fine grain sea salt
1-11/4 lb wholemeal flour
Dissolve honey in water and add yeast. Set aside in a warm place until foamy whisk in 3 tbs. of olive oil and salt.
Sift 10 oz/280 g of flour into a large mixing bowl, make a well in center and add yeast mixture. Knead for 10 minutes adding enough of remaining flour to make a firm but elastic dough. Set aside in a warm place for 2 hours or until at least doubled in bulk.
Heat 3 tbs. of remaining olive oil in a heavy frying pan and sauté onion over a low heat until golden and soft. Cut 5 of olives in half and finely chop rest. Add olives and mint to onions and stir to mix. Add to dough and knead for a minute or two.
Brush a heavy baking tray with olive oil, form dough into 1 or 2 round slightly flattened loaves spaced well apart on 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 heat to gas 4/350F/180C, brush with remaining olive oil and bake for 25 to 30 minutes longer; bottom should sound hollow when tapped and they should look a golden brown color.
Note: For a different flavor try green olives or spiced olives.
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