Preparation time 15 minutes, plus proving
Cooking time 35 minutes
500 g (1 lb) strong plain flour, plus extra for
7 g (¼ oz) sachet fast – action dried yeast
pinch of salt
2 Tbs olive oil
300 ml (½ pint) warm water
1 onion, thinly sliced
100 g (3½ oz) pitted olives
75 g (3 oz) low- fat haloumi cheese,
2 Tbs chopped parsley
- Place the flour, yeast and salt in a large bowl.
- Combine half the oil with the measurement water in a jug and stir into the flour to form a dough.
- Turn the dough out on a lightly floured surface and knead for 5 minutes until smooth and elastic.
- Place in a lightly oiled bowl, cover with a damp cloth and set aside in a warm place for about 1 hour until doubled in size.
- Meanwhile, heat the remaining oil in a frying pan, add the onion and fry for 7-8 minutes until softened and golden.
- Leave to cool.
- Turn the risen dough out on the floured surface and add the remaining ingredients, including the onion, kneading it into the dough.
- Shape into an oval, place on a lightly floured baking sheet and leave to rise for 1 hour.
- When the loaf has risen, slash a few cuts in the top, sift over a little flour, then bake in a preheated oven, 220˚C (425˚F), Gas Mark 7, for about 25 minutes until hollow – sounding when tapped.
- Transfer to a wire rack to cool.
- For olive & sun- blush tomato swirls, make the dough and leave to rise until doubled in size.
- Fry the onions in the oil as above, then stir in the olives, 75 g (3 oz) sun-blush tomatoes and ½ tsp fennel seeds and leave to cool.
- Roll the dough out on a floured surface to the size of an A4 sheet of paper and spread with the olive, onion and tomato mix.
- Roll up the dough from one long end and cut the roll into 12 rounds.
- Lay them on a large baking sheet dusted with flour, cover with a damp cloth and leave to rise for 30 minutes.
- Bake in a preheated oven, 220˚C (425˚F), Gas Mark 7, for 12-15 minutes until golden.