Thank you! Most of mine came out not very light until recently. Found a great recipe. It’s a super long process, but came out very nicely everytime so far. Basically high protein flour, very wet dough, kneading the absolute shit out of it and then folding it many times over hours. Here’s the recipe in German.

I love kalamata olives as well and have them quite often, but I prefer a very firm and more acidic olive baked in dough – big, fat green ones haha. I also feel like they stay more juicy.

Edit: Ha, eben erst den Namen gelesen, dann sollte das Rezept ja kein Problem sein ;)