Pita with Olives, Tomatoes, Onions and Cheese


I must say that the book Andrea gave me as present came very handy. I got the recipe from that book. I occasionally try some recipes from several books but not all of them result as they are supposed to no matter how well and strictly you follow the recipe

Since I have the chance to take advantage oF a helper like Thermomix, it helped me a lot and I had the results I wished

I'd recommend you to try this rich pita recipe as well. I hope you enjoy it


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

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

20g water
20g EVO
A pinch of salt

  • 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

Afiyet olsun...


  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

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

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