Ingredients

• 2 onions, peeled and sliced finely
• 1 clove garlic, peeled and sliced
• 2 tablespoons olive oil
• ¼ cup chopped olives, optional
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
• pepper to taste
• Bread
• ½ cup warm water
• 1 teaspoon sugar
• 1 tablespoon dried yeast
• 4 cups flour
• ¼ cup chopped olives
• 1 cup warm water
• ¼ cup olive oil
• To glaze
• extra olive oil
• rock salt

Method

1. Heat the olive oil in a frying pan and cook the onion and garlic over a low heat until soft but not coloured. Add the olives, rosemary and pepper.
2. Mix the ½ cup of warm water, sugar and yeast together, and set aside for about 10 minutes until frothy.
3. Put the flour and olives in a food processor and pulse to sift. With the motor on, pour the yeast liquid and extra cup of water and olive oil down the feed tube. Process 1 minute.
4. Put into a greased bowl and set aside in a warm place for about 50 minutes until double in bulk. Knock back and roll dough out to a round about 3cm thick.
5. Spread the filling over half the dough and cover with remaining half of dough.
6. Place on a greased tray and cover with a cloth, and leave 20 minutes.
7. Brush with olive oil and dust with rock salt. Bake at 220ºC for 10 minutes then reduce temperature to 200ºC for a further 15 minutes.

Cooks Tips

Here is a simple method of proving your dough using the microwave oven. Place the dough in a microwave-proof bowl and cover with plastic wrap. Microwave for 5 seconds every 5 minutes. Repeat for 4-5 times or until the dough has doubled its bulk. However, when I need to prove dough without the convenience of a microwave, I wrap the bowl in a blanket and place in a warm room. Actually, I prefer this method.