INSPIRED BY the traditional olive breads of Cyprus, Chef
Combine the yeast, sugar and water in the bowl of a food processor and pulse to blend. Add
Lightly oil a large bowl and a piece of plastic wrap. Place the dough in the bowl, cover with oiled plastic wrap and let rise in a warm place until almost doubled in volume, 45 minutes to 1 hour.
Turn the dough out onto a lightly floured surface and shape it into a ball. Return it to the bowl, lightly brush it with oil, cover with the oiled plastic wrap and let rise slowly in a cool place, until light and airy, about 45 minutes.
Place the dough in an oiled 13-x-9-inch baking pan and stretch it evenly over the bottom so it reaches the edges on all sides. Brush it lightly with the remaining
At least 20 minutes before baking,
© 2000 All rights reserved. Published by Houghton Mifflin Harcourt.