I never bother to measure when I'm making bread except the yeast and sugar, everything else is just thrown in and hoped the best will result... So I start my yeast developing in some warm water about 1/4 of a cup with 1 teaspoon of sugar disolved into it and 1 tablespoon of dried yeast... set it aside and it will do it's frothy rising thing.
In a small pan I caramelised a small onion with half a clove of garlic in butter, and I also diced some olives...
Then in a bowl I put a handful of whole wheat flour and two or three of plain flour, mixed the olives and onions through, followed by the yeast which was nice and frothy, and a little olive oil to make a dough, knead it until it forms a smooth consistancy, then find a warm spot for it to rise, I covered mine and left it on top on the spa cover to rise, while I feed the chooks and let the dog practise herding (she failed and the chooks escaped but they are back in their pen now)
Once the dough had doubled in size, I took it back inside and shaped it in to a log on a baking tray. Topped off with some extra caramelised onion, sliced olives and the other half of the garlic clove finely sliced. I covered it again and placed it back on the spa, until it had risen again... bake at 175c for 15-25 minutes and viola bread....
Serve it with some extra olives, feta, salami and fresh tomatoe and you have a great snack plate
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