Libyan Bread with Harissa and Olives
Experience the vibrant flavors of North Africa with this savory Libyan Bread with Harissa and Olives. Infused with aromatic spices and topped with briny black olives, this bread serves as a delightful side dish or appetizer. Perfect for those who enjoy a hint of spice in their bread, this recipe combines traditional ingredients and methods for a taste of Libya in your own kitchen.
Ingredients
🥛 70 ml milk
💧 70 ml water for yeast activation
🍞 1/2 sachet approximately 5-6g saf-instant Yeast
🍬 1 teaspoon sugar for yeast activation
🌾 250 g wheat flour
🧂 3/4 teaspoon salt
🍬 1 teaspoon sugar for dry ingredients
🫒 2 tablespoons olive oil
🧅 1/2 onion thinly sliced
🌿 1/2 tablespoon anise seeds
🌶️ 1 tablespoon harissa
💧 Small quantity of water for brushing top of dough
🫒 Approximately 1/2 cup black olives pitted for topping
Instructions
1- Activate Yeast:
- In a clear mixing bowl, combine 70 ml milk, 70 ml water, 1/2 sachet of saf-instant yeast, and 1 teaspoon of sugar.
- Mix with a spatula until dissolved.
2- Mix Dry Ingredients:
- In a separate large mixing bowl, combine 250 g of wheat flour, 3/4 teaspoon salt, 1 teaspoon sugar, 2 tablespoons olive oil, 1/2 sliced onion, and 1/2 tablespoon anise seeds.
3- Form Dough:
- Gradually pour the yeast mixture into the dry ingredients.
- Stir with a wooden spoon and spatula until a rough dough forms.
4- Knead Dough:
- Transfer dough to a clean surface.
- Knead by hand for 5 minutes until smooth.
5- Incorporate Harissa:
- Flatten dough and add 1 tablespoon of harissa to the center.
- Fold and knead until harissa is evenly integrated and the dough is uniformly colored.
6- First Proofing:
- Shape the dough into a ball, place it into a large bowl, cover with a kitchen towel.
- Let it proof for 30 minutes or until doubled in size.
7- Shape and Second Proofing:
- Lightly knead the dough on a floured surface.
- Roll it into a circle using a rolling pin to fit your baking pan.
- Transfer to a baking pan, cover, and let it rise for another 15 minutes.
8- Prepare for Baking:
- Gently brush the dough's surface with water.
- Distribute pitted black olives evenly on top.
9- Bake:
- Preheat your oven to 230°C.
- Bake for 15 minutes, or until the bread is golden brown.
10- Serve:
- Allow the bread to cool slightly before slicing.
- Serve warm and enjoy!
Prep Time: 10-15 minutes
Cook Time: 15 minutes
Total Time: 70-80 minutes
Servings: 8 slices
Calories: 150 per slice
Proteins: 4g per slice
Fats: 7g per slice
Carbohydrates: 18g per slice
Equipment:
- Mixing Bowls (multiple sizes)
- White silicone spatula with wooden handle
- Wooden spoon
- Clear measuring cups for liquids and metal measuring spoons for dry ingredients
- Wooden rolling pin
- Round metal baking pan with handles
- Checkered kitchen towel
- Built-in electric or gas oven
Cooking Tips
- Two separate sugar additions ensure both effective yeast activation and balanced sweetness in the dough.
- Harissa incorporation should be thorough for a consistent flavor and color.
- Allowing sufficient proofing time is key to achieving the ideal bread texture.
- Water brushing improves crust texture and olive adhesion.
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Libyan Bread with Harissa and Olives
