Olive bread with onion
Recipe by Ursula Ferrigno
SERVES 6-8
Preparation 1 hour 20 minutes plus 1 hour 20 minutes standing
Cooking 25 minutes
for the dough
15g fresh yeast
275ml warm water
500g strong flour or Italian ‘00’ flour
5g salt
2 tbsp olive oil, plus extra for oiling
70g olives, Gaeta work well, stoned, sliced and drained
for the filling
2 tbsp olive oil
3 red onions, peeled and chopped
2 bay leaves
1 sprig fresh rosemary, leaves picked from the stalks
2 tbsp red-wine vinegar
55g soft brown sugar
to finish
a few fresh rosemary leaves
olive oil
rock salt
Dissolve the yeast in the warm water. Sieve the flour onto a dry work surface and make a well in the centre. Add the salt and oil. Gradually add the yeast solution and mix in the flour to form a dough. Knead by hand for 10-15 minutes, until smooth and elastic Add the olives and knead until evenly distributed. Lightly oil a bowl large enough to allow the dough to double in bulk. Put the dough in the bowl and cover with a cloth, for 40 minutes.
Meanwhile, to make the onion filling, heat the olive oil and add the onions, bay leaves and rosemary. Brown the onions over a medium-low heat, stirring regularly to prevent sticking. Add the vinegar and stir to de-glaze the pan. Add the sugar and cook over a low heat for 30 minutes. The mixture should be thick, shiny and rich red in colour. Cool completely.
Knock back the dough, divide in two and shape each piece into a ball. Leave to relax for 10 minutes. Using a rolling pin, roll each ball out into a long, flat oval shape. Place half the onion mixture and a few rosemary leaves slightly off centre on each piece. Fold each over and pinch the edges together. Lightly brush the tops with the olive oil and sprinkle over rock salt and rosemary.
Place the two dough pieces on a lightly greased baking tray and prove for 40 minutes. Heat the oven to 200ºC/Gas Mark 6. Bake for 25 minutes until golden brown. Remove from the oven, brush with olive oil and cool on a wire rack.
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