- dry yeast - 1 teaspoon
- sugar - 1 teaspoon
- wheat flour - 4 1/2 cups
- olive oil - 2 items. spoons (plus oil for greasing)
- salt - 1 teaspoon
- corn flour - 1 Pinch (for sprinkling)
- black olives - 1/2 cup
- olives - 1/4 Cups
- fresh parsley - 2 st. spoons
- fresh thyme - 2 Art. spoons
- Fresh rosemary - 1 Art. a spoon
- sea salt and ground black pepper - 1 To taste
1. In a large bowl, mix yeast, sugar, 1 13 cups of warm water and let stand for 10 minutes. Add the flour, olive oil, salt and mix. Put the dough on a lightly floured surface. Knead for 6 minutes. Cover with a damp kitchen towel and let stand until the dough doubles in volume, 1 12 hours. Preheat the oven to 260 degrees. Divide the dough into 5 equal parts. 2. Each piece is rolled into a triangle measuring 12.5 x 20 cm and a thickness of about 6 mm. Put on a baking sheet lined with parchment paper and lightly sprinkled with corn flour. 3. Using a sharp knife, make 3 parallel lines in the middle of the dough and one small line just below and parallel to the middle line. Stretch the incisions with your fingers to make small crevices. Cover with a wet towel and leave for 30 minutes. 4. Grind olives, olives, parsley, thyme and rosemary. Mix olives, olives, spices and herbs in a bowl. Lightly oil each piece of dough with olive oil with a brush. Sprinkle with the prepared mixture, season with salt and pepper. Bake bread, one at a time, until golden brown, about 15 minutes each.
Servings: 10-12