Olives

• Chop onion finely and sauté in olive oil until golden. Chop olives finely.

• In a large bowl, pour in lukewarm water and add salt and yeast. Then add sieved flour gradually, kneading dough.
• Throw in olives and sautéed onion. Knead the dough until soft and silky.
• The dough should be pliable and not sticky. Form a ball and place it into a large bowl. Cover with wet kitchen towel and let rise. When the dough doubles in size, knead it again.
• Wait until the dough rises again. Dust working area with flour and put the dough on it. Knead again, unfolding and folding it a few times.
• Shape the dough into a long loaf and place on a baking sheet. Let rise for 15 minutes.
• Garnish with olives and onion and place into an oven pre-heated to 390-420 degrees (200-220 C). Bake for 40-50 minutes until nicely brown. When the bread is baked, remove and place it on a towel. Cut when cooled down.

Ingredients:

• 3 1/3 cup (800 g) flour
• 1 tablespoon dry yeast
• 1 red onion
• Pitted green and black olives, 6-8 each type
• 5 tablespoon olive oil
• Salt
• 1 cup (300 ml) water