For the dough
1 basic dough recipe with herbs
1/3 cup of pitted black olives, finely chopped (24 pieces)
For the topping
1/4 cup of olive oil
2 medium onions, sliced into rings
2 cloves of garlic, thinly sliced
1 tablespoon of fresh thyme, oregano, and rosemary, finely chopped
Coarse salt and black pepper to taste, ground
12 pitted black olives, cut in half
For the dough
1 basic dough recipe with herbs
1/3 cup of pitted black olives, finely chopped (24 pieces)
For the topping
1/4 cup of olive oil
2 medium onions, sliced into rings
2 cloves of garlic, thinly sliced
1 tablespoon of fresh thyme, oregano, and rosemary, finely chopped
Coarse salt and black pepper to taste, ground
12 pitted black olives, cut in half
Make the basic dough and when kneading, add the seasoned black olives and proceed until step 9
Prepare the topping: In a large skillet, heat the olive oil over moderate heat, then add the onion and reduce the heat
Cook until slightly softened
Add the garlic and cook until soft, but not golden
Add the herb mixture and season with coarse salt and black pepper to taste
Cook for another minute, remove from heat, and let cool
Shape the dough into depressions in accordance with step 10
Spread the onion mixture over the dough, leaving a 2.5 cm border
Arrange the olives decoratively and sprinkle with coarse salt
Bake for 30 minutes or until the edges are crispy and golden.
