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Olive and onion bread

Olive and onion bread


  • 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


  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.

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