Low Fat Desserts Recipes - Olive and Oregano Bread

Ingredients

• 15ml olive oil

• 1 onion, chopped

• 450g strong white flour

• 10ml easy blend dried yeast

• 5ml salt

• 1.5ml black pepper

• 50g pitted black olives, roughly chopped

• 15ml black olive paste

• 15ml chopped fresh oregano

• 15ml chopped fresh parsley

• 300ml hand-hot water

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Method:

1. Lightly oil a baking sheet. Heat the olive oil in a frying pan and fry the onion until golden brown.

2. Sift the flour into a mixing bowl. Add the yeast, salt and pepper. Make a well in the centre. Add the fried onion (with the oil), the olives, olive paste, herbs and water. Gradually incorporate the flour and mix to a soft dough, adding a little extra water if necessary.

3. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic. Shape into a 20cm/8in round and place on the prepared baking sheet. Using a sharp knife, make criss-cross cuts over the top, cover and leave in a warm place until doubled in size. Preheat the oven to 220'C/ 425'F/Gas 7.

4. Bake the olive and oregano loaf for 10 minutes, then lower the oven temperature to 200'C/ 400'F /Gas 6. Bake for 20 minutes more, or until the loaf sounds hollow when tapped underneath. Cool on a wire rack.