From VHS. The below recipe seems to be halved from what's shown in this episode. So keep that in mind.
"Along with the olive and wine, bread and other wheat products have been the basis of the Mediterranean diet for centuries. This olive bread is a joy to make and works as well with dried yeast as it does with the fresh variety.
Makes 2 loaves
250g plain white flour
250g wholemeal flour
(Additional plain flour for kneading)
1 7g sachet dried yeast
1 tsp sugar
1 tsp salt (optional*)
2 Tbsp extra virgin olive oil
1 medium onion, finely chopped
2 Tbsp olives, stoned and chopped (preferably black)
2 Tbsp fresh herbs of choice (preferably rosemary, parsley, oregano and thyme) or 1 tsp mixed dried herbs
Additional olives for final stage (these may be left un-stoned)
Additional olive oil
Mix 1 Tbsp flour, the sugar and yeast with a couple of Tbsp tepid water and allow to stand for 20 minutes. This will activate the yeast.
In a large bowl mix flour, 1 Tbsp olive oil, salt (if using). Add yeast mixture and additional water to make up a firm dough and mix well. Cover bowl with damp tea towel and leave in a warm place for an hour.
Meanwhile, put remaining oil in frying pan and over medium heat cook onion until it has softened (about 5 minutes). Stir in chopped olives and herbs and cook briefly (30 seconds or so) then set aside.
Remove dough to a floured work bench and knead for five or six minutes.
Knead in olive/onion/herbs mixture. (It doesn't matter if bits of olive fall out, poke them back in).
Divide dough in two, flatten each into a fat pizza shape, put on oiled pizza tin or baking tray, cover with damp tea towel and leave in a warm place for an hour.
Before baking, dimple surface of each loaf with fingers, spread on a little more olive oil, dot olives around. (Sprinkle on a little seas salt (optional).
Bake in moderately hot oven (200°C) for about 25 minutes, or until top is golden brown and bottom is light brown.
*Note: Although there are those who believe the contrary, dough will rise perfectly well without salt, and the olives may well be salty enough that you may care to leave seasoning until after bread is cooked.
Degree of difficulty: Medium
Keepability: Best eaten same day"