Ease of Preparation: Medium
Yield: 1 large loaf
Ingredients:
- 4 ½ cups (1.3 L) bread flour, plus extra for dusting
- ¾ teaspoon (4 ml) salt
- 1 tablespoon (15 ml) fast-acting yeast
- ½ tablespoon (7.5 ml) dried mint
- 1 ½ cups (360 ml) lukewarm water
- 2 tablespoons (30 ml) honey
- 2 tablespoons (30 ml) olive oil
- ¾ cup (180 ml) grated onion
- 1 ½ cups (360 ml) pitted Kalamata olives, roughly chopped
To serve:
- Olive oil
- Balsamic vinegar
Method:
In a large bowl, combine flour, salt, yeast, and mint.
Create a well in the centre of the bowl and add water, honey, olive oil, and onion.
Fold the dry ingredients into the wet and mix to form a dough.
On a floured surface, knead dough for 10 to 15 minutes, or until stretchy and smooth.
Place dough in a lightly oiled bowl, cover with plastic wrap, and set to rest in a warm place for 1 ½ to 2 hours, or until it has doubled in size.
Preheat the oven to 375 F (190 C) and grease two baking sheets with olive oil.
Divide the dough into two pieces, then roll each piece into a rectangle that fits on your baking sheet.
Cover the surface of each rectangle of dough with olives.
Starting at one of the long edges, roll up the dough, then place the loaf seam side down on the baking tray.
Bake for 40 minutes to an hour, or until the surface is golden brown.
Serve olive oil and balsamic vinegar for dipping.
