Olive breads are popular all over the Mediterranean- For this Greek recipe use rich oily olives or those marinated in herbs rather canned ones.
Makes two 675 g loaves
- 2 red onions, thinly sliced (150g)
- 30 ml (2tbsp) olive oil
- 225 g (11/3 cups) pitted black or green olives
- 750 (7 cups) strong flour (12,4% protein)
- 475 -500 ml hand-hot water (sparkling water)
- 2-3 tsp salt (to taste)
- 2-3 tsp sugar (to taste)
- 20 g fresh yeast (7g dried yeast)
- 45 ml (3 tbsp) each roughly chopped parsley, coriander or mint
- Fry the onions in the oil until soft. Roughly chop the olives
- Dissolve the yeast in the small amount of water, add the sugar, 1 tbsp flour, stir well and leave for 10-15 min
- Put the flour, parsley, coriander or mint, onions, salt in a large bowl, mix well. Pour yeast and water.
- Knead the dough thoroughly for 10-15 min (adding a little more water if the mixture feels dry), shape into a ball and leave covered until doubled in size
- Preheat the oven to Lightly grease two baking sheets. Turn the dough on to a floured surface and cut in half.
- Shape into two rounds and place the baking sheets. Cover loosely with lightly oiled clear film and leave until doubled in size
- Slash the tops of the loves with a knife then bake for about 40-45 minutes or until the loves sound hollow when tapped on the bottom.
- Switch off the oven, remove the baking tray and put the bread back into the oven on a wire rack. Keeping the oven door slightly open, keep the bread inside for 10-15 min
- Take the bread out of the oven and cool down completely on a wire rack
Shape the dough into 16 small rolls. Slash the tops as above and reduce the cooking time to 25 minutes. Amazing bread, especially for who loves Mediterranean cuisine. The dough was kneaded in a bread machine.