2 c Tepid water
2 ts Honey
1 tb Dry yeast
2 lb Whole-wheat flour
2 ts Sea salt
4 Whole onions;, finely
-chopped
20 Whole olives;, pitted
1 c Olive oil;, divided
2 tb Rosemary
Hand Method: Place water in a bowl and add honey, stir until dissolved. Add
the yeast, set aside for 10/15 minutes until foamy. Add 6 tablespoons olive
oil, mix, sift half the flour into a bowl, add the salt. Make a well in the
center of the flour, add the yeast mixture, sift in the remaining flour to
make a firm dough. Turn out onto a lightly floured board, knead for 10
minutes. Set aside to rise for 2-3 hours, until double in size. Add 6
tablespoons olive oil to a frying pan, heat, add onions and fry over low
heat until golden, set aside. Drain olives and pat dry, finely chop. Add
olives and rosemary to onion, toss together. Add to dough and knead for 1/2
min. Form into a rounded mound. Grease a baking tray with olive oil,
flatten dough on the tray, cover lightly with a towel and set aside for an
hour. Preheat oven to 375, bake for 10 minutes. Reduce oven to 375, coat
bread with olive oil and bake an additional 30 minutes until golden
Mixer Method: Place water, honey and yeast in workbowl, stir until yeast is
dissolved, set aside for 10/15 minutes. Add one pound of flour, a 1/4 cup
at a time. Mix with paddle on slow speed until incorporated. Let this
sponge work for several hours. Place 6 tablespoons olive oil in a frying
pan, heat, add onions and fry over low heat until golden brown, set aside.
Drain olives, pat dry and finely chop. Add olives and rosemary to onions,
toss together. To the sponge add the salt, 6 tablespoons olive oil and the
remaining flour in 1/4 cup increments. Add the onion mixture. Let dough
rise overnight in refrigerator. Form into mounds (2 large, 3 or 4 small),
place on cornmeal dusted parchment paper. Let rise. Bake on a baking stone
in a preheated 400 oven for 10 minutes. Brush tops of loaves with
additional olive oil, reduce heat to 375 and bake an additional 30 minutes
until golden.
Yields
1 Servings