Category: Breads

Olive and Shallot Pie

Ingredients:

yeast
sugar
unbleached hard flour
salt
ripe olives
shallots
olive oil

Put a half cup of tepid water in your warmed mixing bowl with a teaspoonful of active dry yeast, a teaspoonful of flour, and a teaspoonful of sugar. Let this begin to foam before you add two cups of hard unbleached wheat flour into which you have put half a teaspoon of salt. Mix until you can turn out onto a floured board. Knead until the texture of the dough is smooth and elastic.
Wash, warm and oil your bowl. Put the dough in and turn it over to coat the top. Cover with a moistened towel. Leave in a warm spot away from drafts until roughly doubled in size. Punch down, knead again, and divide into four pieces.
Roll out each piece of dough into a circle one centimeter or so in thickness. Brush lightly with olive oil. Spread a thick layer of thinly slice shallots over each disc, and lots of pitted and sliced black olives of whatever sort over those. Sprinkle with freshly crushed sea salt, and allow to proof for ten minutes away from any draught.
Bake in the top third of a hot oven for fifteen minutes, or until the edges of the onions are browning, and the outside edges and bottoms of the breads are firm and well-coloured.
Serve hot or cold.

Notes:

You can fold these in half and eat them out of hand for lunch or a trailside snack.

Recipe Index

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Buttercup Flatbread  |  Stuffed Flatbread  | Sourdough Bannock  |  Onion Bread  | Sesame Roti |