Posts Tagged ‘ Olives ’

Mahlab Lavash Crackers and Sun Dried Tomato Tapenada

Savory Challenge???!!! Oh…No, bring back my chocolate ganache… LOL ….just kidding! my son ate most of the crackers quicker than my eyes could see ūüėČ

I added ¬†Mahlab ¬†into my rolling doug..mmmh… salty-sweet, nutty with cherry fragrant, made some with out springkles and some with cumin seeds and sesame seeds springkles.

The dip was¬† a real challeng, as I am a “creamy” person… what I have to make that is completely vegan? leaning towards guacamole… but… nah.. I had some sun dried tomatoes in my pantry, so I made Tapenada ūüôā

This month challenge is hosted by Natalie from Gluten A Go Go and Shel, of Musings From the Fishbowl


Lavash Crackers

Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1.  In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball.  You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2.  Sprinkle some flour on the counter and transfer the dough to the counter.  Knead for about 10 minutes, or until the ingredients are evenly distributed.  The dough should pass the windowpane test (see … ong-Enough for a discription of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel doughsatiny to the touch, not tacky, and supple enough to stretch when pulled.  Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4.  Mist the counter lightly with spray oil and transfer the dough to the counter.  Press the dough into a square with your hand and dust the top of the dough lightly with flour.  Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches.  You may have to stop from time to time so that the gluten can relax.  At these times, lift the dough from the counter and wave it a little, and then lay it back down.  Cover it with a towel or plastic wrap while it relaxes.  When it is the desired thinness, let the dough relax for 5 minutes.  Line a sheet pan with baking parchment.  Carefully lift the sheet of dough and lay it on the parchment.  If it overlaps the edge of the pan, snip off the excess with scissors.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf.  Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.)  Be careful with spices and salt Рa little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough.  You do not need to separate the pieces, as they will snap apart after baking.  If you want to make shards, bake the sheet of dough without cutting it first.

6.  Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

7.  When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes.  You can then snap them apart or snap off shards and serve.



  • Pitted black olives, salt-cured but unflavored
  • Sun-dried Tomatoes
  • Basil leaves
  • Mild extra-virgin olive oil
  • Salt and pepper to taste


Mash the olives, basil leaves and tomatoes with a mortar and pestle, marble by tradition. The rule of thumb is a little more olives than tomatoes and basil, but adjust according to taste. Add very little salt and pepper. Drizzle in the oil until creamy.


Stuffed Olive Bread

Yesterday I bought this bread book, since lately I’ve been craving for moist different kinds of “french” bread (that’s how they call it here, as for any sort of bread other that pita bread).¬†I was a bit of reluctant to try making bread, because it just kinda scary for a newbie like me… “MAKING YOUR OWN BREAD”… yes, I made pizza before, ¬†but hey,¬†I don’t consider pizza¬† is bread… so what is it??? Well, there is pizza and there is bread…LOL…

Anyway, my first attempt of making “bread” was not too bad, of course¬†I still want to have it better, shinny, polish, braid etc…etc.. but to tell you the truth it was like love at the first sight… the MOST beautiful “bread I’ve ever seen… LOL (just because ”¬†I “made it)


  • 4 1/3 Cups bread flour
  • 1 tsp salt
  • 1tsp caster sugar
  • 1 1/4 tsp fast action dried yeast
  • 2 tbsp olive oil
  • 1 cup water
  • 1/2 cup stuffed olives


  1. Put the flour, salt, sugar and yeast into a large bowl. Add the olive oil then gradually mix in enough warm water to make a soft dough.
  2. Knead well on a lightly floured surface for 5 minutes until the dough is smooth and elastic. put the dough back into the bowl, cover loosely with oiled clingfilm and leave in a warm place to rise 1 hour or until doubled in size
  3. Tip the dough out on to a lightly floured surface and Knead well. Gradually work the chopped olives, then cover loosely with oiled clingfilm and leave in a warm place to rise for 30 minutes or until half as big again.
  4. Remove the clingfilm and bake in a preheated oven 200’C for 30 minutes.
  5. Holding the sheet with oven gloves, loosen the bread with a palette knife. Transfer to a wire rack and leave to cool.

Recipe : adapted from the bread book, by Sara lewis.