Fry onion in oil until soft. Roughly chop olives.
Put flour,salt, yeast and parsley, coriander or mint in a large bowl
with olives and fried onion, pour in 475ml (16floz) 2 cups hand-hot
water.
Mix to a dough using a round balded knife, adding a little more water
if needed.
Turn out onto a floured surface and knead for about 10min. Put in
clean bowl cover with cling film and leave until doubled in size.
Preheat oven to 425. Lightly grease two baking sheets. Turn the dough
onto a floured surface and cut in half. Shape into 2 rounds and place
on baking sheets. Cover loosely with oiled cling film and leave until
doubled in size.
Slash tops of the loaves and bake for 40 min or until loaf sounds
hollow when tapped on the bottom. Transfer to wire rack to cool.
|
