Yummy olive, onion and cheese bread

Speciality bread is really popular these days, but can also be quite expensive and still need sticking in the oven!
 
This recipe is actually much quicker and simpler than you'd expect and really very tasty.

You will need

• around 2 hours
• easy blend dry yeast - 2 sachets
• 225ml of luke warm water
• sprinkle of sugar (to feed the yeast)
• 450g of strong white flour
• Glug of olive oil
• 1 large onion cut into rings
• 10 stoned olives sliced
• handful of grated cheese
• salt and pepper

 
Getting started
 
Place the luke warm water a large bowl and add the yeast and sugar.
Stir in 4 tablespoons of flour, and then loosely cover with a clean tea towel and leave to rest in a warm place. for 15 minutes.
 
After 15 minutes the yeast/flour mix should have absorbed the water and become a light fluffy mixture.
 
Sift in the rest of the flour and add some salt and oil.
 
Knead into a dough and then cover and leave to rest for an hour
 
While the bread is resting
 
Lightly fry the onion and leave to cool.
 
Just before the hour is up, set your oven to 240C and grease a baking tray
 
Making the bread great!
 
Knead the onions and olives into the dough until they are equally distributed.
Roll the dough out to a thickness of about 2cm and transfer to the baking tray.
 
With a sharp knife score diagonal lines across the bread one way, and then the other (to make a checked pattern)
 
Sprinkle with the cheese and a little more salt and then bake for 20 minutes.


 

If desired, slice along the scored lines and serve.

 

We had ours with pasta and a salad. (Little toddler loved it too)