Olive Bread
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Recipe-Ingrediants
Bread and olives. The two foundations of our diet since ancient times. Despite the passing centuries and the evolution of cooking, with all kinds of baked goods entering our diet, bread with pieces of olives will always be part of our cuisine, no matter how many years go by or how many doughy-pastry-like varieties we have.
Nutritious and healthy, we encounter it as individual bread rolls or as fluffy pita bread, karvelakia, or even small slices. In the villages, they used to fill them with tomatoes and feta cheese, and farmers would take them to the fields for a nutritious break from their strenuous work, enjoying them with a cup of herbal tea. So let's see how we can make olive bread at home. Dad has brought many olives from the village, and I will add plenty of them! With the fragrant oregano, it will be wonderful! Let's get started...
Our Ingredients:
150-180g olive fillets
600g bread flour
410g warm water
1 tsp salt
½ tsp sugar
1 sachet yeast
2 tsp oregano
2 tbsp melted butter for brushing
Directions
In a small bowl, combine a small amount of lukewarm water with the yeast and sugar. In another bowl, mix the flour with salt and oregano. Once the yeast is activated, incorporate it into the flour along with the remaining water. Knead the dough until it becomes sticky. Set it aside to rest until it doubles in size. Then, add the olives and knead well to evenly distribute them. Next, divide the dough into equal portions and shape them into small balls or small slices. Place them on a baking tray with enough spacing as they need room to rise. Allow them to rest and rise as needed. Preheat the oven to 180°C (350°F) on the air setting. Just before placing the bread in the oven, brush them with melted butter. Bake until they turn golden brown.
- During shaping, you may need a little extra flour.
- Keep some olive fillets aside to place them on top of the bread after shaping, as they may not be visible since they might have all been incorporated inside the dough.
- I cannot provide an exact baking time as it depends on the shape and size you have given to your olive bread. I made around 12 small slices, and it took approximately 18-20 minutes.
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