Olive and onion shreds

Ingredients for 1 servings:

• 200 g wheat flour, high gluten (Manitoba)
• 200 g water
• 1 tsp olive oil
• 100 g wheat flour, type 550
• 10 g yeast, fresh
• 50 g water
• 50 g green olives, pitted and chopped
• 2 tsp onion(s), roasted
• 12 g salt
• 5 tbsp olive oil

Instructions

Working time approx. 40 minutes; Rest time approx. 10 hours 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 11 hours 35 minutes

Knead the ingredients for the starter dough vigorously for about 8 minutes and then seal them tightly in a plastic bag. Knead the starter dough and the dough ingredients, excluding the olives and onions, vigorously for 10 minutes and then seal them tightly in a plastic bag and let them rest for about 1 hour. Divide the dough in half and place them in separate bowls. Mix the olives into one bowl and the onions into the other. Let everything rest again for about 30 minutes. In the meantime, preheat the oven to 250°C. Line a baking sheet with parchment paper. Drop the dough in portions onto the sheet using a spoon. Steam the oven well and place the sheet in the oven. Bake at the same temperature for about 20-25 minutes.