I love the combination of green olives and preserved lemons. If you can get your hands on some Goya brand canned anchovy stuffed green olives you should do so- they are little flavor bombs without being super salty like many green olives. Preserved lemons are easy to make if you have the time and they last forever.
Preserved Lemon Recipe: https://www.simplyrecipes.com/recipes/how_to_make_preserved_lemons/
- 4 cups all-purpose flour
- 1 TBSP sugar
- 2 1/2 tsp instant yeast
- 2 tsp salt
- 325 ml lukewarm water
- 1/2 cup green olives, coarsely chopped
- 1/4 cup preserved lemon, diced (about half of a lemon)
- 1 TBSP olive oil
Combine 3 1/2 cups flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the dough hook. Stir. Add water and mix for 5 minutes.
Combine olives, lemon and remaining 1/2 cup flour and add to mixer. Stir until incorporated, another 5 minutes.
Rub olive oil in a clean bowl. Turn dough into greased bowl and flip over to coat the top with oil. Cover with plastic wrap and let rise until doubled in size, at least an hour.
Preheat oven to 425 degrees.
Lightly flour counter. Grease or line 2 baking sheets with parchment. Turn dough onto counter and pat gently into a 7×7” square, or thereabouts. With a bench scraper or knife, cut the dough into 12 strips, twisting slightly and laying on prepared baking sheets about 2″ apart. Cover loosely with plastic wrap and let rise 30 minutes.
Bake for 20-25 minutes until golden brown.