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It describes the olive cake of Pelion ‘as a type of bread in which the dough is mixed with pine olives to produce a strong aroma and taste of oil’. An ancient product, ‘baked before the usual bread loaves, today it is mainly a tourist type produced by the “traditional” bakeries in the many villages of Pelion’.
A basic yeast dough made with soft wheat flour, we have tweaked the recipe to enhance the flavour with the introduction of a small amount of sourdough, a larger amount of oil and a whole spelt version.
In Pelion it is served warm ‘when the aroma of the oil is particularly intense’.
The desired dough temperature is 25ºC.
- 500 g white wheat flour, t550 / whole spelt flour
- 15 g yeast dissolved in 200 ml warm water and 5 g sugar
- 200 g olives, pitted, halved / feta cheese or 100 g of each
- 100 ml + 15 ml olive oil
- 60 g sourdough
- 2 tbsp dried mint / dried oregano / dried thyme
- 10 g salt
Work the oil, sourdough and salt into the flour, add the yeast mixture, knead into a smooth dough, about 10 minutes.
Leave to rise for two hours, degas, work in the herbs, leave to rise for an hour, work in the olives or cheese or a mixture of both, leave for a further hour.
Divide into two equal pieces, place on a baking tray, drizzle surface with oil, leave to rise for two hours.
Bake at 190ºC for 45 minutes.