Onion and Olive Pull-Apart Bread

  • Difficulty: Difficult
  • 2 hours
  • 5 servings
Onion and Olive Pull-Apart Bread

We’ve upgraded this pull-apart bread with cooked onion and olives. We’ve ended up with a super-bread which you can serve with just about any dish you could think of. Now, a lot of people would eat it as a full-fledged snack dish. Erm, we number among them, too…

Ingredients Needed for Onion and Olive Pull-Apart Bread

fresh yeast (1 cube, 20-25 grams)
1 teaspoon sugar
3/4 cup water
1 pound flour
salt
1/2 cup olive oil
1 large red onion, diced
2 ounces olives, pitted and chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon vinegar

How to Cook Onion and Olive Pull-Apart Bread

  1. Add the yeast and sugar to a small bowl. Crush the yeast and mix using a fork.
  2. Gradually add 2-3 tablespoons of water and keep mixing until smooth using a teaspoon.
  3. Add the flour to a bowl and season with salt. Pour the yeast mixture in the center and set it aside.
  4. Heat 1/2 of the olive oil in a skillet over low-medium heat, then add the onion. Season with salt.
  5. Cook and stir for 3-4 minutes and transfer to a cup. Set aside.
  6. Add the olives to another cup. Pour the remaining olive oil over them and mix. Set aside.
  7. Add the remaining water and the vinegar to a cup and mix them.
  8. Pour the vinegar water in the center of the flour bowl over the yeast mixture.
  9. Start mixing from the center until the liquid is absorbed using a spatula.
  10. Keep mixing and kneading until you have a dough.
  11. Cover the dough with a kitchen towel and let it rise (for 30 minutes, or so).
  12. Split the dough into two halves and add each one to a separate bowl. Mix then cover each bowl with a kitchen towel and let rise (for 20-30 minutes more).
  13. Butter a roomy baking dish, shape the dough balls (we’ve got 20) and transfer them into it.
  14. Bake for 25 minutes at 360⁰F/180⁰C.

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