Makes: 1 Italian Olive Flat Bread Oven: 180 °C / 350 °F
Preparation Time: 1 hour Baking Time: 25 – 30 minutes
Ingredients
| 500 | g | White bread flour ( 4 x 250 ml / 4 cups ) |
| 5 | ml | Salt ( 1 tsp ) |
| 5 | ml | Sugar ( 1 tsp ) |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
| 375 | ml | Lukewarm water ( 1½ cups ) |
| 60 | ml | Olive oil ( ¼ cup ), to brush |
| Black olives, pitted and sliced | ||
| Rosemary |
Method
- Mix the white bread flour, salt and sugar together.
Add the Anchor Instant Yeast and mix. - Add the lukewarm water and oil to the flour mixture to
form a soft dough. Add extra liquid, if necessary. - Mix the dough until roughly mixed. Place the dough
into a sealed container and let stand for 30 minutes. - Knock the dough down, place into a sealed container and
refrigerate until required. Cut off a piece of dough,
as required when wanting to make fresh bread. - Knock the dough down and pat into any desired
shape, for a flat bread. Place onto a floured baking tray,
cover with plastic and leave in a warm place to
rise until double, about 20 minutes. - Brush with olive oil and arrange the sliced
olives over the flat bread. - Bake in a preheated oven at 180 °C / 350 °F
for 25 – 30 minutes, until evenly brown and
crisp. Serve warm, garnished with
rosemary sprigs.
Variation
Use the dough as per the above recipe. Knock the
dough down, whilst working in 100 g chopped olives
( black or green ) as well as 30 ml ( 2 tbsp ) olive oil. Cover
with plastic and leave to rest once more. Scoop onto a lightly
floured baking tray and shape into an oblong shape. Slit with
a sharp knife over the top. Cover with plastic and rise
in a warm place for 15 – 20 min. Brush bread with olive oil and
bake at 200 °C / 400 °F for 30 – 35 minutes, or until golden.
