7 1/2 cups of wheat flour
1 1/2 cups of warm water
1 cup of chopped onion
1 cup of lukewarm milk
1/3 cup of black olive, pitted and chopped
1/4 cup of chopped fresh oregano
3 tablespoons of olive oil
1 tablespoon of salt
2 cloves of garlic, minced
1 tablet of active dry yeast
15g of biological yeast
Black pepper to taste
Topping
1/4 cup of olive oil
1 tablespoon of chopped fresh oregano
1 tablespoon of chopped scallion
1 tablespoon of chopped fresh parsley
12 black olives, pitted and sliced in half
2 medium onions, sliced into rings
2 cloves of garlic, minced into slivers
Coarse salt and black pepper to taste
Accessory
32.5 x 42.5 cm baking sheet
7 1/2 cups of wheat flour
1 1/2 cups of warm water
1 cup of chopped onion
1 cup of lukewarm milk
1/3 cup of black olive, pitted and chopped
1/4 cup of chopped fresh oregano
3 tablespoons of olive oil
1 tablespoon of salt
2 cloves of garlic, minced
1 tablet of active dry yeast
15g of biological yeast
Black pepper to taste
Topping
1/4 cup of olive oil
1 tablespoon of chopped fresh oregano
1 tablespoon of chopped scallion
1 tablespoon of chopped fresh parsley
12 black olives, pitted and sliced in half
2 medium onions, sliced into rings
2 cloves of garlic, minced into slivers
Coarse salt and black pepper to taste
Accessory
32.5 x 42.5 cm baking sheet
Dough
Sauté the onion and garlic in olive oil
Add the herbs and black pepper
Cook for 4 minutes
Remove from heat, add a cup of warm water, milk, salt, and yeast
Partially dissolve the yeast in the remaining water
Add a pinch of yeast and the mixture of onion
Gradually add the flour until the dough comes together
Knead well
If needed, add more flour until it's no longer sticky
Add the olives and mix
Form into a ball and coat with butter
Cover with plastic wrap and a cloth
Let rise for 2 hours in a dry place
Lower the dough and cover again
Let rest for another hour
Brush with olive oil, shape into a rectangle, transfer to the baking sheet, and let rise for 1 hour
Preheat the oven
Topping
Sauté the onion in olive oil until it's soft
Add the garlic and cook until it's soft but not browned
Add the herbs, coarse salt, and black pepper
Cook for 1 minute
Use your fingers to create depressions in the dough
Spread the topping, leaving a 2.5 cm border
Decorate with olives and bake for 30 minutes.
