Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Flour |
| 1½ cup | Tepid water |
| 1 pack | Yeast; or 1 teaspoon |
| 1 teaspoon | Salt |
| ½ teaspoon | Sugar |
| ¼ cup | Olive oil |
| 2 \N | Cloves garlic; minced |
| 1 cup | Pitted Kalamata olives; chopped |
| 2 tablespoons | Anchovy paste |
1. Dissolve yeast in water. Add sugar and let stand 5 minutes.
2. Place in bowl of kitchen aid and add oil, then flour and salt stirring and kneading in kitchen aid. Add oregano.
3. Knead 8 minutes. Then turn dough onto a working surface and knead 3 minutes by hand.
4. Place in an oiled bowl and turn dough around to coat with oil. Cover with plastic, and let rise 1 hour.
5. Divide dough in 2 ,
6. Roll out each into a rectangle and spread garlic, anchovy paste and olives. Roll jellyroll fashion. 7. Keep rolling to form a thin baguette. Let rise 30 minutes. Brush with a little olive oil.
8. Bake in pre heated 450 oven for 30 minutes .
NOTES : Serve sliced with dips. Recipe by: Miriam Podcameni Posvolsky Posted to Digest bread-bakers.v097.n054 by Leon & Miriam Posvolsky <miriamp@...> on Aug 25, 1997