© Jesús Maicas. 980630 ~ 990526

INGREDIENTS:

• 225g / 8oz. White flour
• l tsp dried mixed herbs.
• 2 tsp dried thyme.
• Salt and pepper.
• 7g dried yeast.
• 1 tsp brown sugar.
• 150ml / 0.25pt lukewarm water.
• 4 tbs olive oil plus more for brushing.
• 900g / 2lb Spanish onions, peeled and tiny sliced.
• 2 garlic cloves, crushed.
• 25g / 1oz. Stoned black olives.
• 25g / 1oz. Fresh parmesan cheese, grated.

Gently cook the onions, garlic, thyme, salt and pepper, in the olive oil uncovered for 15 minutes, stirring them regularly.
Sift the flour into a mixing bowl and stir in the herbs, salt and pepper, dried yeast and sugar.
Gradually mix the lukewarm water until you have a soft dough.
Turn the dough out onto a ligthly floured surface and knead for 10 minutes.
Return the dough to an oiled and cover with clingfilm.
Leave in a warm place for 1 hour to rise, until it's twice its size.
Roll the dough out to a 14"x10" / 33x25cm rectangle and use to line the base and the sides of an oiled 13"x9" / 31x23cm Swiss roll tin.
Brush the dough ligthly with some extra oil and cover with a damp tea towel.
Leave in a warm place for a further 30 minutes to rise a little more.
Preheat the oven to 220°C, gas 7.
Spread the onion mixture evenly over the risen dough and scatter over the sliced olives.
Sprinkle with parmesan cheese and bake for 20 minutes.
Serve cut into slices.