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Olive loaf

Recipe from: 12/17/1998 12:00:00 AM
Ingredients 10
Servings 0


  • 1
    large onion, sliced
  • 1
    clove garlic, crushed
  • 30
    olive oil
  • 50
    chopped fresh origanum or parsley
  • 250
    calamata olives, stoned and quartered
  • 100
    lukewarm water
  • 5
  • 20
    dried yeast
  • 750
    cake flour
  • 7


Sauté; the onion and garlic in heated olive oil until tender and glossy. Add the herbs and olives and cool. Measure the water and sugar in a small measuring jug and stir in the yeast. Leave for at least five minutes until the mixture begins to foam. Meanwhile mix the flour and salt in a mixing bowl and add the onion mixture. Pour the foamy yeast mixture and about 650 ml lukewarm water (not all at once) over the flour. Mix with a spatula to form a soft dough, shape into a ball and knead for about 10 minutes, until the dough is smooth and elastic. Place in an oiled mixing bowl, cover lightly with plastic wrap and leave to rise until double in volume. Meanwhile preheat the oven to 220 °C and spray two baking sheets with non-stick spray. Knock back the risen dough lightly and shape into two flat loaves. Place on greased baking sheets and lightly brush the tops with oil. Cover lightly with plastic wrap and leave to rise again. Remove the plastic wrap and bake for about 20 to 25 minutes until the loaves are pale brown and sound hollow when tapped on the bottom. Makes two flat loaves.

Read more on: bake  |  fruit

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