Preparation time: 30 minutes + 1 hour for rising
Cook time: 40 minutes
- 5 tbsp Filippo Berio Pure Olive Oil, plus extra for brushing
- 1 medium onion, finely chopped
- 350 g (12 oz) bread flour
- 150 g (5 oz) rye or wholemeal spelt flour
- 7 g (1/4 oz) sachet fast action dried yeast
- 1 tsp salt
- 1 tsp sugar
- 200 ml (.8 cup) warm water
- 175 g (6 oz) black olives, pitted and roughly chopped
Heat the oil in a small frying pan, cook the onion over a gentle heat for about 5 minutes until soft but not coloured. Set aside to cool slightly.
Sift the flours into a large bowl, stir in the yeast, salt and sugar. Make a well in the flour and pour in the water, the onions and the oil. Knead well with your hands for about 5 minutes until the dough is elastic, smooth and shiny, this part can also be done in a food mixer using a dough hook.
Turn the dough onto a floured surface and knead for 2-3 minutes. Flatten the dough and spread the chopped olives over, fold over then continue to knead until the olives are evenly distributed.
Divide the dough in half. Each portion can be shaped into a sausage or ball shape and transferred to a lightly oiled baking sheet. Alternatively, place each piece into an oiled loaf pan. Brush the tops of loaves lightly with oil, then, with a sharp knife, slash the top several times.
Cover with either a damp tea towel or cling film and put into a warm place for about 1 - 1½ hours until risen.
Preheat oven to 220°C/425°F and bake for 15 minutes, reduce the temperature to 190°C/375°F and cook for a further 15-20 minutes until golden brown. Remove from the oven and cool on a wire rack.
Save time by using fastaction yeast as the doughwill only need to rise once.