Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 6 people
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
6
Topping
- 1 pinch pepper
- 4tablespoons olive oil
- 1kilograms onions, sliced
- 1 clove garlic, crushed
- 2teaspoons thyme leaves (save 1 tsp to garnish)
- 1teaspoons dried mixed herbs
- 12 pitted black olives
- 12 cherry tomatoes, halved
- 2tablespoons capers
- 1 pinch salt
- 225grams white bread flour
- 1teaspoons salt
- 1teaspoons caster sugar
- 1teaspoons fast-action dried yeast
- 1tablespoons olive oil
- 2/3 cup water, lukewarm
Nutrition per serving
1000kJ / 240Cal
1000 Kilojoules or 240 Calories
12% of daily energy intake*
Protein
8.0grams
Fat
5.8grams
Carbs
35.8grams
Sugars
9.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Mix the flour, salt, sugar and yeast together in a bowl. Add the oil and measurement lukewarm water and mix with your hand until the mixture comes together into a dough and leaves the sides of the bowl clean. If too dry, add a little more lukewarm water.
Step 2 of 4
Turn the dough out on to a lightly floured surface and knead for about 10 minutes until smooth and stretchy. Put in a clean bowl, cover with clingfilm and leave to rise in a warm place for about 1 hour until doubled in size.
Step 3 of 4
Meanwhile, make the topping. Heat the oil in a large frying pan, add the onions, garlic, thyme and dried herbs and cook, covered, over a gentle heat, stirring occasionally, for about 30 minutes until the onions are meltingly soft.
Step 4 of 4
Turn the dough out on to a lightly floured surface and knead for 1 minute. Roll out the dough and use to line a 33 x 23 cm Swiss roll tin. Spread the cooked onions over the top, scatter over the olives, tomatoes and capers and season with salt and pepper. Bake in a preheated oven, 180°C for 25 minutes until golden. Garnish with thyme leaves and serve warm or cold.
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