Village olive pie

Mix the yeast with the lukewarm water and put it aside for about 12-15 minutes to settle.  Sift the flour with the salt into a bowl, add the olive oil and rub the mixture with your hands in order for the mixture to become humid. Then, make a well in the centre, add the water with the yeast and knead the mixture until it becomes a smooth dough. Shape it into a ball, spread it with olive oil and keep it covered in a cool place until it doubles in size, for about 45 minutes. Beat the dough with your fists in order for it to deflate then incorporate the olives, the onion and the coriander, adding, if needed, 1 or 2 extra tablespoons of olive oil. Shape the dough into 4 little breads, spread them out onto an oiled dish and cover it with a kitchen towel and let it rise again for about ½ an hour. In the mean time, preheat the oven to 200°C. Cook the olive pies for about ½ an hour in the oven until they brown (check by tapping them with your fingers. The sound must be hollow, like an empty box).

Ingredients:

3 cups flour for bread (white, hard)
1 packet yeast
1 2/3 cups lukewarm water
1/3 cups olive oil + some extra tbsps
4 heaped tbsps finely chopped fresh coriander
3 cups black olives
(with or without pips)
1 large onion, finely chopped
Salt