Olive and Oregano Bread
Dorothy Warner [firstname.lastname@example.org]
pitted black olives,
chopped fresh oregano
chopped fresh parsley
Sift the flour into a mixing bowl. Add the yeast, salt and pepper. Make a well in the centre. Add the fried onion(with the oil), the olives, olive paste, herbs and water. Gradually incorporate the flour and mix to a soft dough, adding a little extra water if necessary.
Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic. Shape into a 8-in round and place on the prepared baking sheet. Using a sharp knife, make criss-cross cuts over the top, cover and leave in a warm place until doubled in size. Preheat the oven to 425F.
Bake the loaf for 10 minutes then lower the oven temperature to 400F. Bake for 20 minutes more, or until the loaf sounds hollow when tapped underneath. Cool on a wire rack.
Lightly oil a baking sheet. Heat the olive oil in a frying pan and fry the onion until golden brown.
Works well with salad and grilled goat's cheese. I added sun-dried tomatoes to it when I made it. It's from 500 FABULOUS CAKES AND BAKES, on page 230. No authors or editors are listed, but the ISBN is 1 84081 434 9, and it was published in London in 1996 by Anness Publishing Limited.