Difficulty: Moderately Easy
Things You’ll Need:
- 2 1/3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 ounce packet active dry yeast
- 2/3 cup lukewarm milk
- 1 large egg
- 1/4 extra virgin olive oil
- 1 cup black olives, roughly chopped
- 15 black olives pitted
- 1 tablespoon olive oil for brushing
Step1
Sift 2 1/3 cup of flour into a large bowl with 1 teaspoon of salt.
Then stir in 1 teaspoon sugar and 1/4 ounce packet active dry yeast.
Step2
Make a well or hole in the center of the flour mixture and add 2/3 cup lukewarm milk, 1 large egg, 1/4 cup of extra-virgin olive oil and 1 cup chopped olives in the hole.
Mix until a dough forms and then turn out on a well-floured board to knead.
Step3
Knead lightly for 4-5 minutes until the dough is smooth and elastic.
Roll the dough around in a lightly oiled bowl to coat it with oil, Cover the bowl with a lightly oiled plastic wrap and leave it in a warm place to rise for about 1 hour.
Step4
Turn the dough out on a floured board and roll it or shape it into a large disk or oval about 3 inches thick.
Place on a baking sheet.
Cover and let the dough rise in a warm place for about 15 minutes.
Step5
Preheat the oven to 400ºF.
Stud the surface of the dough with 15 black pitted olives, brush the dough with olive oil, and bake for about 25 minute, or until the crust is golden.
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