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Italian Olive Flat Bread

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

  1. Mix the white bread flour, salt and sugar together.
    Add the Anchor Instant Yeast and mix.
  2. Add the lukewarm water and oil to the flour mixture to
    form a soft dough. Add extra liquid, if necessary.
  3. Mix the dough until roughly mixed. Place the dough
    into a sealed container and let stand for 30 minutes.
  4. Knock the dough down, place into a sealed container,
    until required. Cut off a piece of dough,
    as required when wanting to make fresh bread.
  5. 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.
  6. Brush with olive oil and arrange the sliced
    olives over the flat bread.
  7. 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.

Italian Olive Flat Bread