plastic wrap, bowl, mini loaf pan, cupcake pan
- ¼ cups warm water
- ⅜ tsp active dry yeast
In a bowl, combine the yeast and the warm water. Set aside for 5 minutes to allow the yeast to activate. Make sure the water isn’t too warm or else it will kill the yeast. The water should feel about room temperature.
- ⅝ cups all-purpose flour
- ¼ tsp salt
- ⅛ cup olive oil
- ⅓ tsp flaxseed (optional)
- ⅛ tsp chia seed (optional)
If using a stand mixer, attach the dough hook and combine the yeast/water mixture, flour, salt, olive oil, flaxseed, and chia seeds- mix on low just to combine. If mixing by hand, combine ingredients together and knead the dough for about 5-6 minutes.
- ⅛ cup canned sliced black olives
Mix in the olives and knead the dough until fully combined.
- ⅛ cup semolina (for dusting)
- plastic wrap
Add semolina to a separate bowl and roll dough in semolina till the outer layer is covered. If you don’t have semolina on hand, lightly coat the dough in olive oil so it doesn’t stick to the bowl. Cover bowl with plastic wrap or a towel and let the dough rise. Store in a dry and warm place for at least one hour or till it doubles in size.
- mini loaf pan
- cupcake pan
After the dough rises, transfer to the desired pan. I use mini loaf pans or cupcake pans; the portion size is perfect as a side for lunch or dinner meals. Proof the dough for about 15-20 minutes before placing it in the oven.
Bake at 240°C/465°F for 20-25 minutes, depending on pan size, or until golden brown. Remove from the oven and transfer to a wire rack to cool completely before serving.