3 cups all-purpose flour
1 tsp. salt
1 tbsp. honey
2 tbsp. olive oil
3/4 cup cool water
1 package fresh or dry yeast
1/4 cup warm water
2 onions
2 1/2 cups Parrano Origniale®
Olivade (black olive spread)
1 tsp. salt
1 tbsp. honey
2 tbsp. olive oil
3/4 cup cool water
1 package fresh or dry yeast
1/4 cup warm water
2 onions
2 1/2 cups Parrano Origniale®
Olivade (black olive spread)
Combine salt, honey, olive oil and 3/4 cup cool water. Mix well. Dissolve yeast in the 1/4 cup warm water. Let proof for 10 minutes. In a food processor - place the flour, slowly add the salt and honey mixture to the flour, pour in the dissolved yeast. Process until the dough forms a ball on the blade - if too sticky add a little flour. Place in a buttered bowl - allow dough to rest for 30 minutes. When ready to use, roll dough to 1/4 inch thick.
Topping: Sauté 2 onions with 2 teaspoons olive oil until golden brown. Spread olivade (black olive spread) on the dough. Sprinkle fresh thyme on top, then 2 1/2 cups grated Parrano Orignale®. Bake at 375°-400° until golden brown.
Serves 4
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