INGREDIENTS
30 gms fresh yeast; 30 gms honey; 625 ml water, 1 kg white bread flour; 30 gms salt, 150 gms blackolives (de-seeded), 80 ml olive oil.
METHOD
Dissolve the yeast in half the water. Mix salt and flour and make a well in the centre. Pour yeast water into the well. Using four fingers of one hand, make circular movements from the centre outwards till all the water is incorporated into the flour. Pour in rest of the water and repeat procedure. Knead dough for 10 minutes by rolling, pushing and folding it over. Knead in olives.Add oil and knead till dough becomes smooth and shiny.
Roll dough and leave it on baking tray for 45 minutes to an hour till it rises to twice its size. Cover it with a moist tea-towel or muslin cloth so that it does not develop a crust. Later, punch it into a loaf or roll, and let rest for another 30 minutes or till it becomes double its size again.
Heat oven to 220 degrees Celsius and bake for 20 minutes. Serve warm.
