(Great with soup for a full meal)
Materials
- 2 kg strong white flour
- 20 g sugar
- 10 g salt
- 40 g olive oil
- 400 mls dry white wine
- 800 mls approx. depending on flour warm water
- 40 g dried yeast
- 2 cups chopped olives green and black
- 2 teaspoons marjoram use more if fresh
- 2 teaspoons oregano
- 1/4 cup olive oil
- splash balsamic vinegar
Instructions
- Mix yeast with wine and half of the warm water.
- Add to flour, sugar, salt, oil, mix.
- Blend and add extra water gradually as needed. Feel dough forms. Flour changes by the season; sometimes one will need a lot more water for your dough. It’s best to add extra as required.
- Knead until smooth.
- Add filling (chopped olives, marjoram, oregano, 1/4 cup olive oil, and a splash of balsamic vinegar).
- Knead again to distribute the filling evenly.
- Place in an oiled bowl. Cover with a damp, warm tea towel.
- Stand in a warm place until doubled in size. (PROVE)
- PUNCH DOWN.
- Allow to prove again until doubled in size.
- PUNCH DOWN to the desired shape.
- You can RE-SHAPE into large round buns. BAKE at 190°C for 45 MIN. (depends on size). The top should have a golden brown color, and it should sound hollow when tapped. *Alternatively, you can make this into a long sausage shape and cut through to make SPIRALS. They look great. Joachimi rolls out the dough, covers it with the filling, and rolls up the side edges nicely.
- Place the shaped dough on an oiled baking tray. Cover and stand until doubled.
- Bake in a hot oven at 200-220°C for 40-50 minutes.
- Brush with olive oil when cooked.
- Cool on a wire rack.
- Enjoy!