Greek Olive Bread

Ingredients:
1 1/2 c. warm water
1/4 c. + 1 Tbsp. Medium Extra Virgin Olive Oil
1 1/2 tsp. salt
6 c. all-purpose flour
2 tsp. bread machine yeast
1 c. finely chopped red onion
3/4 c. black olives, pitted and chopped roughly
2 Tbsp.fresh rosemary or oregano chopped fine
Note: you may substitute the 1 Tbsp. EVOO with Rosemary Olive Oil and omit the fresh rosemary.
Instructions:

Measure the first five ingredients in order listed into baking pan.
Select dough setting and press start.
While waiting, microwave red onion that has been chopped fine and put aside and to cool. Try to take off some of the moisture, dabbing it with some paper towel. Take the chopped olives and dry  on paper towel as well. When dough is ready, empty out on a floured surface. Roll out to a large circle and put the olives, onions and herbs evenly over the dough. (This is where it is going to look awful and like it won’t work, but keep going.) Bring the sides of the circle up and over the filling and knead the bread until the filling is mixed in the dough. (Keep pushing those olives back in the dough, it will work.) Cut the dough into 2 pieces and shape both into 2 oval loaves (it still doesn't look like it will work!). Place both loaves on a large cookie sheet that is covered with parchment paper. Cut about 3 diagonal cuts about 2 cm deep on the top of each loaf. Cover the loaves with parchment paper (that has been oiled a bit) and a tea towel and leave in a warm place till double in size (about 30 minutes).
Sieve a bit of flour over the top to have that old bakery look. Bake in a preheated 425F oven for 30 – 40 minutes (always check sooner than later). Place the loaves on a rack to cool. The best part, when cool break off pieces and dip in your favorite Prairie Oil and Vinegar pairings.

Submitted by: Evelyn Paton

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