1 large loaf
- 4½ cups (1.3 L) bread flour, plus extra for dusting
- ¾ tsp (4 ml) salt
- 1 tbsp (15 ml) fast-acting yeast
- ½ tbsp (7.5 ml) dried mint
- 1½ cups (360 ml) lukewarm water
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) olive oil
- ¾ cup (180 ml) grated onion
- 1½ cups (360 ml) pitted Kalamata olives, roughly chopped
- olive oil
- balsamic vinegar
- In a large bowl, combine flour, salt, yeast and mint.
- Create a well in the centre of the bowl and add water, honey, olive oil and onion.
- Fold the dry ingredients into the wet and mix to form a dough.
- On a floured surface, knead dough for 10 to 15 minutes, or until stretchy and smooth.
- Place dough in a lightly oiled bowl, cover with plastic wrap, and set to rest in a warm place for 1 ½ to 2 hours, or until it has doubled in size.
- Preheat the oven to 375F (190C) and grease two baking sheets with olive oil.
- Divide the dough into two pieces, then roll each piece into a rectangle that fits on your baking sheet.
- Cover the surface of each rectangle of dough with olives.
- Starting at one of the long edges, roll up the dough, then place the loaf seam side down on the baking tray.
- Bake for 40 minutes to an hour, or until the surface is golden brown.
- Serve olive oil and balsamic vinegar for dipping.