Saturday, April 25, 2009

Olive and Onion Bread

I meant to make 'Olive Pie' that I've seen the recipe on Culinary Saint but I failed to handle with a dough done according to the original recipe which was far too dry and stiff to gather and knead on the early I ended up adding more water and made the dough look rather like bread than pie. Anyway, I stuck to the original recipe for the remaining steps !

As expected, the outcome looked nothing close to the original one ( which called 'pie' ) but I was still pleased with my work and prefer to call it bread, not pie...


240 g bread flour
60 g whole wheat flour
1+1/4 tsp active dry yeast
1/4 tsp salt
2 tsp sugar
3 tbsp olive oil
180-200 ml lukewarm water
1/4 cup black olives
dried mint
dries parsley
1/4 onion, chopped


1. Mix 1/2 cup of water, sugar and yeast in a small bowl, leave until bubbles appear on surface for 10 minutes. Stir the flours and salt in a mixing bowl, add the yeast mixture, olive oil and the remaining water to form a ball , then knead very well for about 15 minutes until you have a very elastic, not too thick dough. Let it stand for about one hour. Add the herbs, chopped onion and olives. Knead again to make everything incorperated, gather the dough into a ball and shape it into an oval shape. Place it on a baking tray, cover and let it rise for 20-30 minutes.

2.Preheat the oven to 200 Celsius, when the dough is ready, brush the top with olive oil and make 3 slashed on top, then bake in the preheated oven for 10 minutes, reduce the temperature to 180 Celsius and bake for another 15-20 minutes until you get a golden , brownish color. Cool on a wire rack before slicing and serve.

PS. This bread will also be posted to yeastspotting hosted by Susan of Wild Yeast..


Kevin said...

A savoury bread with olives baked right into it sounds really good!

Susan/Wild Yeast said...

The mint in this is appealing. How much did you use?

Mary said...

I'm a fan of savory breads. This sounds delicious.