ingredients
makes 1 loaf
pinch of saffron threads
2/3 cup boiling water
2 cups All purpose flour
1/2 tsp salt
1 tsp easy-blend dried yeast
1 tbsp olive oil
For the topping
2 garlic cloves, sliced
1 red onion, cut into thin wedges
rosemary sprigs
12 black olives, stoned and coarsely chopped
1 tbsp olive oil
method
1. Place the saffron in a heatproof jug and pour on the boiling water. Leave to infuse until the saffron mixture is lukewarm.
2. Place the flour, salt, yeast and olive oil in a food processor. Turn on and gradually add the saffron and its liquid until the dough forms a ball.
3. Turn out on to a floured board and knead for 10 - 15 minutes. Place in a bowl, cover and leave to rise for about 30 - 40 minutes, until doubled in size.
4. Punch down the risen dough on a lightly floured surface and roll out into an oval shape, 1/2 inch thick. Place on a lightly greased baking sheet and leave to rise for 20 - 30 minutes.
5. Preheat the oven to 200°C/400°F. Use your fingers to press small indentations in the dough.
6. Cover with the topping ingredients, brush lightly with olive oil, and bake for about 25 minutes or until the loaf sounds hollow when tapped on the bottom. Leave to cool.
