Italian Soft Bread Square with Olives
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
1
- For the dough
- 1 tsp active dry yeast
- 2 ⅔ cups all-purpose flour
- ½ tsp salt
- ¼ cup olive oil
- 1 Tbsp rosemary (chopped)
- ¼ cup small Anchovy fillet (in salt)
- ¼ cup black Olives (pitted)
- 2 Tbsps olive oil
- Also needed
- all-purpose flour (for the worksurface)
- coarse Sea salt
Preparation
Kitchen utensils
1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 1 Can opener, 1 Citrus juicer
Preparation steps
1.
Mix the yeast with the flour and salt in a bowl. Add 200 ml lukewarm water and the olive oil. Knead to a smooth dough with the kneading hook of the electric mixer. Cover and leave to rise in a warm place for approx. 45 minutes.
2.
Preheat the oven to 220°C (200°) 425F, gas 7.
3.
Knead the dough thoroughly on a floured surface, working in the rosemary. Roll out to form a square flat base (approx. 30 cm x 30 cm | 12" x 12"). Cut into 9 small squares. Place onto a buttered baking tray, brush with olive oil, and sprinkle with a little coarse sea salt.
4.
Lay the anchovies and olives on the dough bases, cover and let rise for a further 15 minutes.
5.
Bake for approx. 30 minutes. Remove to a wire rack to cool before serving.
