'1 tablet of active dry yeast'
'2 cups warm water - 480 ml'
'1 tablespoon lemon juice - 5 ml'
'6 cups all-purpose flour - 900 g'
'1/4 cup pitted and chopped black olives - 30 g'
'1/4 cup pitted and chopped green olives - 30 g'
'1 teaspoon dried oregano - 1 g'
'3 fillets of anchovies, rinsed and finely chopped - 40 g'
'1 tablet of active dry yeast'
'2 cups warm water - 480 ml'
'1 tablespoon lemon juice - 5 ml'
'6 cups all-purpose flour - 900 g'
'1/4 cup pitted and chopped black olives - 30 g'
'1/4 cup pitted and chopped green olives - 30 g'
'1 teaspoon dried oregano - 1 g'
'3 fillets of anchovies, rinsed and finely chopped - 40 g'
Combine the yeast, water, and lemon juice
Place the flour in a bowl and add the olives, oregano, and anchovies
Add the yeast mixture and mix well
Knead on a floured surface until smooth and elastic
If necessary, add a little more flour
Shape into two round and flat rolls and place them in a greased baking dish
Cover with plastic wrap coated with oil and let rise in a protected area for 1 hour or more, until the dough rises
Remove the plastic wrap and dust the roll with a little flour
Bake in a hot oven (220°C) for about 20 to 30 minutes, or until golden brown
Let cool
To serve, each person breaks off a piece
Cut into 10 slices per roll.
