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			ELIOPSOMO
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INGREDIENTS

4 fl oz (125ml) olive oil 
8 fl oz (250ml) luke warm/tepid water 
1 teaspoon honey 
1 and half teaspoons of dry yeast 
1 lb (450g) wholemeal flour 
1 teaspoon of sea salt 
2 onions finely chopped 
10 pitted olives 
1 tablespoon rosemary 

INSTRUCTIONS

1)  Place water in a bowl and add honey, stir until
    dissolved 
2)  Add the yeast, set aside for 10/15 minutes until foamy 
3)  Add in 3 tablespoons of olive oil, mix and add salt 
4)  Sift half of the flour into a bowl 
5)  Make a well in the center and add the yeast mixture,
    sift in remaining flour or enough to make a firm dough 
6)  Turn out onto lightly floured board, knead for 10 min. 
7)  Knead into a firm dough 
8)  Set aside to rise for 2-3 hours, until double in size 
9)  Add 3 tablespoons of olive oil to a pan, heat 
10) Add the onions and fry over low heat until golden, set
    aside 
11) Add the olives to boiling water and blanch for a few
    seconds 
12) Drain olives and pat dry with paper towel, finely chop 
13) Add olives and rosemary to onions, and toss together 
14) Add to dough and knead for 1/2 min. make into a rounded
    mound 
15) Grease a baking tray with olive oil, flatten dough on
    the tray 
16) Cover lightly with a towel and set aside for 1 hour 
17) Preheat oven to (190°C), (375°F),(Gas Mark 5) 
18) Bake for 10 minutes, reduce oven to (180°C), (375°F),
    (Gas Mark 4) 
19) Coat with olive oil and bake for 30 minutes until
    golden