I was inspired to try Dan Lepard’s black olive bialy recipe by the gorgeous Sally at Bewitching Kitchen.
Mine turned out a little chubby, but so delicious. A cousin of the bagel, but much easier to make, the bialies were chewy and flavoursome, and attained a surprising amount of rise from just half a teaspoon of dried yeast and minimal kneading.
Dan’s recipe specifies Kalamata olives – make sure you use the full amount of pitted olives in oil, as they contribute to the liquid content of the dough. I had Sicilian green olives as well, so I used a mix of both. It’s a very easy recipe, and a great combination of flavours, with the olives and dough well matched to the onion and poppy seed topping.
The instructions are here, and I hope you enjoy making these as much as I did. It’s always a good day when you can take a batch of bread out of the oven before 8am!
Fig Jam and Lime Cordial 