Kalamata Calzone

Kalamata Olive Calzone

Description

The Kalamata Olive Calzone is a baked dough preparation filled with organic Kalamata olives, feta cheese, fresh oregano, and extra virgin olive oil. It is inspired by Mediterranean baking practices and demonstrates the culinary versatility of organic table olives.

Directions

Step 1

Dissolve the dry yeast and honey in lukewarm water and allow the mixture to activate.

Step 2

In a bowl, combine the flour and salt. Create a well in the centre and add the yeast mixture along with the olive oil. Gradually incorporate the flour into the liquid ingredients until a dough forms.

Step 3

Transfer the dough to a work surface and knead until smooth and elastic. Cover and allow it to rest for 30 minutes.

Step 4

Divide the dough into eight equal portions and shape into balls. Cover and allow them to rest for a further 15 minutes.

Step 5

Roll each portion into a small disc. Spread the olive paste evenly, drizzle with extra virgin olive oil, and add the Kalamata olives, feta cheese, and fresh oregano.

Step 6

Fold each disc into a half-moon shape, sealing the edges firmly. Pierce the surface lightly with a fork.

Step 7

Place the calzones on a baking tray. Bake in a preheated oven at 220°C for approximately 15 minutes, until evenly baked and lightly golden.

Notes

Calzones may be served warm or at room temperature and can form part of a balanced meal.

Ingredients

For the dough:
500 g type “00” flour
1 teaspoon salt
300 ml lukewarm water
1 teaspoon honey
7 g dry yeast
1 teaspoon olive oil
For the filling:
8 teaspoons organic Kalamata olive paste
400 g organic pitted Kalamata olives, quartered
400 g grated feta cheese
8 teaspoons extra virgin olive oil
8 sprigs fresh oregano