Olive Pie with Orange

(FOR 8-10 SERVINGS)

• ½ cup (115g) olive oil
• ½ cup (60g) finely chopped fresh spring onions
• 1 cup (100g) finely chopped dry onions
• 5 cups (750g) hard flour (Village/Rustic)
• 1 teaspoon (8g) salt
• 1 teaspoon (6g) sugar
• 1 sachet (11g) dry yeast
• 2 cups (320g) pitted black olives, chopped
• 1 cup (30g) finely chopped fresh mint
• 2 cups (120g) finely chopped fresh coriander (cilantro)
• 1 cup (250ml) lukewarm orange juice
• 2 cups (500ml) lukewarm water
• 2 tablespoons (25g) sesame seeds

1. In a frying pan, add the olive oil and sauté the fresh and dry onions until golden brown, about 6-7 minutes. Let them cool down. Grease a round baking pan, 28 cm.
2. In a large bowl, place the flour, salt, and sugar and mix. Add the yeast, mix, and then add the sautéed onions, olives, mint, coriander, orange juice, and water.
3. Mix well and transfer the mixture to the baking pan. Sprinkle with sesame seeds. Cover the pan with a towel and let the olive pie rise for 1 hour. Bake in a preheated oven at 180°C (fan-assisted) for 50 - 55 minutes.