Pita with Olives, Tomatoes, Onions and Cheese (with photo)

[farfallina]

Pita with Olives, Tomatoes, Onions and Cheese

Ingredients:

Pita
380g water
15g fresh yeast
660g bread flour
10g salt

Filling
200g provola cheese, roughly chopped
350g red onions, quartered
35g extra virgin olive oil 'EVO'
170g pitted green olives, halved
300g cherry tomatoes
1 tsp dried thyme

Top
20g water
20g EVO
A pinch of salt

Preparation:
    * Warm water for 1 minute at 37ºC on Speed 1
    * Add fresh yeast and mix for 4 seconds on Speed 4
    * Sift in flour, add salt and knead for 4 minutes
    * Place it in an oiled bowl, cover with plastic film and let it rise for 1.5 h

    * Chop cheese for 10 seconds on Speed 7, set aside
    * Chop onions for 10 seconds on Speed 4. Chop 2 seconds more on Speed 5 if needed
    * Scrape down the sides of TM Bowl, add EVO, and cook for 10 minutes at 100ºC on Reverse / Soft Speed.
    * Adjust salt and let it cool

    * Get 200g of dough and keep aside
    * Divide the remaining dough into 2 balls
    * Roll out one of the balls with rolling pin and place it in a 30cm tart tin which is covered with baking paper
    * Cover with olives, tomatoes, cheese and onions. Sprinkle with thyme and drizzle with a little EVO. (Keep some of filling aside to use later)
    * Roll out also 2nd ball and cover pita

    * Roll out 200g of dough, which you previously set aside, giving it a rectangular shape
    * Cover with filling ingredients as in the picture

    * Roll it and then cut into 7 equal pieces
    * Place them on the top of pita as in the picture
    * Mix 20g water, 20g EVO and a pinch of salt for 10 seconds on Speed 3
    * Brush on the top of the pita with the water-oil mixture

    * Bake in preheated oven at 200ºC for 10 minutes. Reduce the temperature to 180ºC and continue to cook for 30-35 minutes
    * Let it cool down, serve tepid

Enjoy


It's adapted with some changes from the recipe called Pitta Ripiena con olive schiacciate, pomodori, cipolle e provola silana in the book named Tutta la Bontà del Pane written by Sara Papa


Notes:     
   1. You can use Caciocavallo or Gruyère cheese instead of Provola
   2. We use quite a lot onions in this recipe. Personally I think that we may reduce the amount of the onions. I will try to do so next time. It depends on one's palate anyway. If you like onion a lot you can just keep the amount as it is in the recipe



Photos: http://thermomixtarifdefterim.blogspot.com/2011/02/pita-with-olives-tomatoes-onions-and.html

[judydawn]

Another amazing work of art farfallina but so simple to create.  Thank you.

[farfallina]

thanks judyyy 

[cookie1]

That looks spectacular farfallina.

[farfallina]

thanks cookie 

[Nik2WIN]

That looks absolutely wonderful.  I've never made pita but I might give it a go.  If I reduce the onions I might even get the little people to eat it.

Definitely on my to make list 

Nik

[farfallina]

Thanks Nik
Reducing the amount of the onions would be a good choice, mostly for children
I hope you all enjoy it