Italian Olive & Onion Bread

20
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"Makes 2 loaves"

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (55.6 g)
  • Calories 170.8
  • Total Fat - 9 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 0 mg
  • Sodium - 117.7 mg
  • Total Carbohydrate - 19.7 g
  • Dietary Fiber - 3.3 g
  • Sugars - 1 g
  • Protein - 5.4 g
  • Calcium - 15.8 mg
  • Iron - 1.2 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.1 mg

Step 1

Heat the olive oil in a skillet. Add in sliced onions and cook over medium heat about 5 minutes or until soft but not coloured. Set aside to cool slightly.

Step 2

Sift the flours into a large bowl, stir in the yeast, salt and sugar. Make a well in the flour and pour in the water, the onions along with the oil also from the skillet. Knead well with your hands for about 5 minutes until the dough is elastic, smooth and shiny, this part can also be done in a food mixer using a dough hook.

Step 3

Turn the dough onto a floured surface and knead for 2-3 minutes. Flatten the dough and spread the chopped olives over, fold over then continue to knead until the olives are evenly distributed.

Step 4

Divide the dough in half. Each portion can be shaped into a sausage or ball shape and transferred to a lightly oiled baking sheet. Alternatively, place each piece into an oiled loaf pan. Brush the tops of loaves lightly with oil, then, with a sharp knife, slash the top several times. Cover with either a damp tea towel or cling film and put into a warm place for about 
1 - 1 1/2 hours until risen.

Step 5

Preheat oven to 220°C/425°F and bake for 15 minutes, reduce the temperature to 190°C/375°F and cook for a further 15-20 minutes until golden brown. Remove from the oven and cool on a wire rack.

Tips & Variations


No special items needed.

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