FOR THE DOUGH
3 tablespoons of olive oil
2 medium onions, chopped
2 cloves of garlic, minced
1/4 cup of fresh rosemary leaves, chopped
2 teaspoons of thyme, chopped
1 1/2 cups of warm water (360 ml)
1 cup of warm milk (240 ml)
1 tablespoon of salt
2 tablespoons of yeast
1 tablet of active dry yeast (15 g) or 1 tablespoon of instant yeast
7 1/2 cups of all-purpose flour (900 g)
1/3 cup of pitted black olives, chopped (65 g)
Breadcrumbs for dusting
Coarse salt and black pepper to taste
FOR THE TOPPING
1/4 cup of olive oil (60 ml)
2 medium onions, sliced into rings
2 cloves of garlic, sliced into thin strips
1 tablespoon of chopped fresh rosemary, thyme, and parsley
12 pitted black olives, cut in half lengthwise
Coarse salt and black pepper to taste
1
FOR THE DOUGH
3 tablespoons of olive oil
2 medium onions, chopped
2 cloves of garlic, minced
1/4 cup of fresh rosemary leaves, chopped
2 teaspoons of thyme, chopped
1 1/2 cups of warm water (360 ml)
1 cup of warm milk (240 ml)
1 tablespoon of salt
2 tablespoons of yeast
1 tablet of active dry yeast (15 g) or 1 tablespoon of instant yeast
7 1/2 cups of all-purpose flour (900 g)
1/3 cup of pitted black olives, chopped (65 g)
Breadcrumbs for dusting
Coarse salt and black pepper to taste
FOR THE TOPPING
1/4 cup of olive oil (60 ml)
2 medium onions, sliced into rings
2 cloves of garlic, sliced into thin strips
1 tablespoon of chopped fresh rosemary, thyme, and parsley
12 pitted black olives, cut in half lengthwise
Coarse salt and black pepper to taste
1
Make the dough: In a large bowl, heat the olive oil over medium heat
Add the onions and garlic and reduce heat
Cook for 3 minutes
Add the herbs and season with coarse salt and black pepper to taste
Cook for another minute and transfer to a large mixing bowl
Add 1 cup of warm water, milk, salt, and yeast
Mix well and reserve
In another bowl, dissolve the yeast in the remaining warm water and add a pinch of sugar
Add the dough mixture and mix until just combined
Transfer the dough to a floured surface and knead, adding more flour as needed to prevent sticking
Knead until smooth and elastic
Add the olives
Make a ball with the dough and test its elasticity by pressing it with your fingers
It should spring back
If not yet at the right consistency, knead some more
Place the dough in a well-oiled bowl
Rotate the bowl to coat the dough evenly
Cover the bowl with plastic wrap and then a towel
Let rise for 2 hours or until doubled in size
Gently deflate the dough and let it rise again for another hour, always covered
Brush an olive oil-dusted baking sheet with excess oil
Flip the dough onto the prepared baking sheet
Spread the dough evenly, forming a rectangle the same size as the baking sheet
Transfer the dough to the baking sheet and let rise for another hour
Preheat oven to 200°C (hot)
Make the topping: In a large skillet, heat the olive oil over medium heat
Add the onions and reduce heat
Cook until slightly caramelized
Add the garlic and cook until softened but not browned
Add the herb mixture and season with coarse salt and black pepper to taste
Cook for 1 minute, then remove from heat and let cool
With floured hands, make dimples in the dough as directed in step 10
Spread the cooled topping over the dough, leaving a 2.5 cm border
Arrange the olives decoratively and dust with coarse salt
Bake for 30 minutes or until the edges are crispy and golden brown
400 calories per serving
