FOR THE DOUGH
3 tablespoons of olive oil
2 medium onions, finely chopped
2 cloves of garlic, minced
1/4 cup of fresh thyme leaves, chopped
2 teaspoons of rosemary, chopped
1 1/2 cups of warm water (360 ml)
1 cup of lukewarm milk (240 ml)
1 teaspoon of salt
2 tablespoons of yeast
1 tablet of biological yeast (15 g) or 1 tablespoon of dry yeast
7 1/2 cups of all-purpose flour (900 g)
1/3 cup of black olives, pitted and chopped (65 g)
Semolina for dusting
Coarse salt and pepper to taste
FOR THE TOPPING
1/4 cup of olive oil (60 ml)
2 medium onions, sliced
2 cloves of garlic, thinly sliced
1 tablespoon of mixed herbs, chopped
12 black olives, pitted and halved lengthwise
Coarse salt and pepper to taste
1
FOR THE DOUGH
3 tablespoons of olive oil
2 medium onions, finely chopped
2 cloves of garlic, minced
1/4 cup of fresh thyme leaves, chopped
2 teaspoons of rosemary, chopped
1 1/2 cups of warm water (360 ml)
1 cup of lukewarm milk (240 ml)
1 teaspoon of salt
2 tablespoons of yeast
1 tablet of biological yeast (15 g) or 1 tablespoon of dry yeast
7 1/2 cups of all-purpose flour (900 g)
1/3 cup of black olives, pitted and chopped (65 g)
Semolina for dusting
Coarse salt and pepper to taste
FOR THE TOPPING
1/4 cup of olive oil (60 ml)
2 medium onions, sliced
2 cloves of garlic, thinly sliced
1 tablespoon of mixed herbs, chopped
12 black olives, pitted and halved lengthwise
Coarse salt and pepper to taste
1
Prepare the dough: in a pan, heat the olive oil over medium heat, add the onion and garlic and reduce the heat
Cook for 3 minutes
Add the herbs and season with coarse salt and pepper to taste
Cook for another minute and transfer to a large bowl
Add 1 cup of warm water, milk, salt, and yeast
Mix well with a wooden spoon and reserve
In another pan, dissolve the yeast in the remaining water and a pinch of yeast
Add the onion mixture and mix well
Add the flour (1 cup at a time) until the dough becomes consistent
Knead the dough for 10 minutes or until it becomes smooth and elastic
Place the dough in a well-oiled bowl and cover with plastic wrap and a towel
Let it rise for 2 hours or until it has doubled in size
Gently punch down the dough and let it rise for another hour, always covered with plastic wrap and a towel
Preheat the oven to 400°F (200°C)
Prepare the topping: in a large pan, heat the olive oil over medium heat, add the onion and reduce the heat
Cook until the onion is slightly caramelized
Add the garlic and cook until it's soft but not browned
Add the herb mixture and season with coarse salt and pepper to taste
Cook for 1 minute and let it cool
With floured hands, make depressions in the dough according to step 10
Spread the onion mixture 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.
