-
1
In a mixing bowl combine the warm water, yeast, sugar, and salt and leave to stand until the yeast starts to bubble on the top.
-
2
Add the olive and sunflower oil, as well as three cups of flower to the yeast mixture.
-
3
Combine well, approximately 10 minutes, this is best done with a stand up mixer, but can be done by hand also.
-
4
Add the remaining 3 cups of flour, the parmesan cheese and chopped olives and using the dough hooks of your mixer, knead until all the flour is mixed up well.
-
5
Continue to knead the dough until it is smooth and it no longer sticks to the sides of the bowl, you might need to add a little more flour at a time until it's no longer sticky.
-
6
Place the dough into an oiled bowl and cover with a clean tea towel.
-
7
Place in a warm place and allow to rise until doubled in size, usually about one hour.
-
8
Punch dough down, cover and allow to rise for a second time, again until roughly doubled in size.
-
9
Divide the dough into six equal portions and shape into logs, roughly 3x5 inches.
-
10
Place on a baking sheet, cover and allow to rise for a final time, approx 30 minutes.
-
11
Preheat oven to 375F/190C/Gas 5.
-
12
Brush the tops with olive oil, top with olives, peppers and onions (if you're using them) and top with parmesan cheese.
-
13
Bake for approx 15 minutes until done.
-
14
You can freeze the some of the dough after it has risen for the second time.
-
15
After defrosting, form logs, allow to rise for approx one hour and continue as described above.
