Ingredients: 1 tablespoon dried yeast 400 ml warm water 750 g strong white flour 2 teaspoons salt 4 tablespoons olive oil 125-175 g black olives, pitted & chopped Directions:1. Sprinkle the dried yeast over the watrer in a small mixing bowl. Set aside in a warm place until foamy. 2. Sift the flour and salt into a large mixing bowl and make a well in the centre. Pour in the yeast liguid with the olive oil. Mix well with your hand, drawing in the flour from the sides of the bowl, to form a dough. 3. Knock down the dough to remove the air bubbles. Sprinkle with the olives and knead again. Divide the dough inot 2 pieces and shape each one into a round loaf. Place on a greased baking sheet, cover with a cloth and leave in a warm place to rise again. Bake in a preheated oven at 450 F for 15 minutes and then lower the temperature to 400 F for a further 15 minutes. Cool on a wire rack and serve sliced. |