I never thought i could ever bake such fancy breads as the honeycomb cheese filled saffron syrup bread or this green olive focaccia!! It is easy to make….yummy and keeps well for 2 days that is if you dont manage to finish it. I got the recipe courtesy YBARRA spain which is a brand of olive oil and olives

but you can use any good extra virgin olive oil and olives either green or black…stuffed or seedless 🙂 By the way the recipe was with white flour, i used whole wheat and a mixture of butter and olive oil (vegans can use just olive oil)
INGREDIENTS FOR THE DOUGH
300-350 grams of white or whole wheat flour
2 tablespoons of butter (or just use 5 tablespoons of olive oil)
3 tablespoons of olive oil
1 teaspoon salt
2 tablespoons of sugar
1 cup of warm water
1 envelope (1 tablespoon of dry yeast)
olives of your choice
METHOD:
in a mixing bowl put the yeast, salt and sugar and add the warm water and let the yeast get frothy. Add the flour and the olive oil and butter and knead into a smooth dough. If you need to add more flour do so. Knead well for 5 minutes till smooth and elastic. Keep it in a container and cover it well and keep it in a warm place to rise ( i keep it in my balcony…lots of warm spanish sunshine there!) When it doubles in size shape it into an oblong without using a rolling pin. You will get a big shape so you can make two! What i did was make the honeycomb cheese filled bread with half of the dough and then this focaccia. I will put the link to the other recipe also. So now you have your oblong focaccia..put it in a  pre greased baking tray and  add the green olives on it pushing them a bit onto the dough and leave it to rise again (another 30 minutes) and then brush it with olive oil and bake till golden brown!!!
ITS YUMMY ON ITS OWN

HONEYCOMB CHEESE FILLED BREAD WITH SAFFRON SYRUP

i used the same dough…made small balls and rolled them out..filled them with a tiny piece of cheese and then placed each ball next to each other and bake till done . Meantime make the saffron syrup with 1/2 cup sugar and 1/2 cup water and a good pinch of Nitu Didi Pure Spanish saffron boiled for 6-8 minutes till slightly thick, When the bread is done pour the syrup on the top..YOU CANT IMAGINE HOW AMAZING THIS TASTES 🙂