1 tablespoon of olive oil
1 finely chopped onion
3 1/2 cups (heaping) of all-purpose flour
1 tablet of biological yeast
1 teaspoon of salt
1/2 teaspoon of red pepper flakes
1/2 cup (heaping) of pitted black olives, coarsely chopped
1 tablespoon of freshly ground oregano, finely chopped
1 cup (heaping) of warm water
1 tablespoon of olive oil
1 finely chopped onion
3 1/2 cups (heaping) of all-purpose flour
1 tablet of biological yeast
1 teaspoon of salt
1/2 teaspoon of red pepper flakes
1/2 cup (heaping) of pitted black olives, coarsely chopped
1 tablespoon of freshly ground oregano, finely chopped
1 cup (heaping) of warm water
1 Heat the olive oil in a pan and caramelize the onion. Reserve
In a separate bowl, combine the flour, biological yeast dissolved in a little warm water, salt, and red pepper flakes
2 Add the reserved onion, black olives, oregano, and warm water
Mix well until all ingredients are incorporated
Work the dough until it becomes soft and pliable
3 Preheat the oven to 220°C
Shape the dough into a ball and place it in a greased baking dish
Let it rest until it has doubled in volume
4 Make incisions forming diamonds
Bake in the preheated oven for about 30 minutes
Let it cool slightly before unmolding.
