When the weather is grey, wet and cold, I just love staying indoors and doing some rainy day baking and cooking. This recipe is for a traditional turkish style olive bread, one of my favourites and the smell of this bread baking reminds me of when I used to live at home. My mum used to always make this when she had time and it would always seem like a treat where we would sit in front of the TV with a pot of cinnamon tea and enjoy her freshly baked olive bread.
There are so many ways to make this bread and if you ask any turkish family I guarantee their recipe will be slightly different, you can add halloumi/hellim instead of olives which is another favourite of mine. Even though this is a yummy recipe its not quite like my mums but I think thats why this comfort food is so special to me, my mums cooking will always be the best.
Here is my recipe perfect for all the family to enjoy for breakfast or for you mid afternoon snack with a nice cup of tea…
(8 Muffin Sized Rolls)
80 grams Black Pitted Olives, cut in half
1 small Onion, sliced and chopped
7 grams Dried Active Yeast
360 grams all purpose Plain Flour
300ml luke warm water (add more if needed)
Half tsp Salt
1 tbsp Dried Mint
1 tbsp Olive Oil
Sieve the flour, yeast and salt together in a large bowl.
Add the water slowly to combine these ingredients and knead the dough for about 10 minutes until the dough is smooth and slightly elastic. Cover with a warm tea towel and leave in a warm place (like on a radiator or warm cupboard) until the dough has doubled in size.
Once the dough is ready add the remaining ingredients and cover again with a towel and return to a warm place just to let the dough rise slightly again.
Pre heat the oven to 200 degrees fan oven.
Once this final preparations is ready take the dough and take it apart in muffin size chunks and roll into a large ball and flatten slightly on a baking tray. Bake for about 20- 30 minutes until cooked and the top is a lovely light golden brown.
Love & Light