Dan Lepard’s black olive bialy recipe This east European cousin of the bagel is a chewy, oniony deli
Dan Lepard's black olive bialy: A bit like a bagel, only better. Photograph: Colin Campbell
The no-knead dough for these chewy cousins of the bagel can be happily left a few days in the fridge.
½ tsp instant dry yeast
150g soft pitted black olives (kalamata, for example)
25ml olive oil
1 tsp salt
550g strong white flour, plus more for shaping
1 medium onion, peeled and very finely chopped or minced
1 tbsp poppy seeds
Pour 250ml warm water and the yeast into a bowl, add the olives, oil and salt, sift in the flour and mix to a firm dough. Refrigerate for at least a day to give the dough time to mature. In a frying pan, dry-fry the onion for a few minutes until soft but still pale – you don't want it to take on colour – scrape into a bowl along with the poppy seeds, and leave in the fridge until you're ready.
Divide the dough into 10 pieces and shape into balls. Leave covered for an hour to rise, and heat the oven to 240C (220C fan-assisted)/465F/gas mark 9. Pat the balls out to about 10cm in diameter, and firmly indent a 6cm area in the middle, so you're left with a thin skin of dough in the centre surrounded by a 2cm lip.
Cover a baking tray with nonstick paper and lay about four dough balls on it spaced apart. With wet fingers, press a scant teaspoon of the cold onion mixture into the centre. Bake for 12-15 minutes, until puffed up and just beginning to colour. Repeat with the remaining dough.
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