Black Olive Savory Crust
.
Yield
8 servingsPrep
8 minCook
0 minReady
10 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
all-purpose flour
|
|
| 1 | cup |
whole-wheat pastry flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
water
or more as needed |
|
| ¼ | cup |
olive oil
|
|
| ⅓ | cup |
kalamata olives
pitted and finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
all-purpose flour
|
|
| 237 | ml |
whole-wheat pastry flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
water
or more as needed |
|
| 59 | ml |
olive oil
|
|
| 79 | ml |
kalamata olives
pitted and finely chopped |
*
|
Directions
Combine whole wheat flour, all purpose flour, baking powder, sugar and salt in a food processor; pulse a few times.
Mix water and oil; sprinkle over the dry ingredients and pulse just until blended.
Add olives and pulse to mix.
(Alternatively, combine dry ingredients in a large bowl. Make a well in the center and add the water-oil mixture, stirring until well blended. Stir in olives.)
Press the dough into a disk; if it seems dry, add a little more water.
Wrap in plastic wrap and refrigerate for 1 hour or longer.
