* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the olive oil bread. Heat the 2 tbsp of olive oil, add the onion and sauté for 5 minutes until soft and golden brown. Remove from the heat and set aside.
- Step 2: Place the flour in a bowl and make a hollow in the middle. Pour the lukewarm water in the hollow and then add the sugar and the fresh yeast. Dilute the yeast and the sugar well in the water, add the 1 tsp of salt, the 60g of olive oil, the sun-dried tomatoes, the sautéed onion and start kneading well, until it becomes a soft dough. Cover the dough and leave it in a warm environment until it doubles its volume.
- Step 3: Divide the dough into two and spread it out like a "lagana" - a flattish bread eaten on Ash Monday. Place it on pans lined with baking paper. Press to make dents and cover for 20 minutes until they rise again.
- Step 4: Drizzle with the rest of the olive oil so that it goes into the dents as well, sprinkle with coarse salt and thyme and bake in preheated oven at 180°C for 45 minutes until nice and crispy.
- Step 5: Wait for 10 minutes until the bread cools off and serve.
Ingredient List
- 700g all-purpose flour
- 400g lukewarm water
- 30g fresh yeast
- 1/2tbsp sugar
- 1/2tsp salt
- 100g extra virgin olive oil
- 15 sun-dried tomatoes
- 1tbsp chopped thyme
- 1 onion (finely chopped)
- coarse salt