Instructions

1. 1

   Dissolve yeast in water for 5 minutes, then add to flour and salt.

2. 2

   Add 20ml olive oil and knead for 10 minutes until elastic.

3. 3

   Mix in chopped olives and herbs briefly, then proof for 60 minutes.

4. 4

   Shape into a leaf form and cut long slits down the center and sides.

5. 5

   Open the slits by hand to widen holes, then rest 15 minutes.

6. 6

   Brush with remaining oil and bake at 220°C for 18–20 minutes until crisp.

Tips

Nutrition (per serving)