I found this recipe several years ago in a cookbook that belongs to my brother (but I forget to write down which cookbook!) The walnuts and dried fruit are my addition to the recipe. I always prep my bread dough in a KA stand up mixer. Also, I chose a variety of imported olives from various sources including Greece, Spain, France, Morocco, Peru, etc. A drizzle of extra virgin olive oil on the still hot bread was so delicious! Savory, salty, sweet, tart...
1Prepare the BASIC YEAST BREAD DOUGH: Line two baking sheets with parchment paper; set aside.Turn out the bread dough onto a lightly oiled work surface; divide in half. Keep the other half covered.
2Divide the one half of dough into 16 equal pieces. Form each piece into a ball. Cover with a towel and let rest 5 minutes.
3Flatten each ball of dough to 1/2" thickness.
Place each ball 2" apart on the prepared baking sheets.
Whisk together the two eggs. Brush dough with the beaten eggs. Note: I skipped the egg wash for the test recipe.
4OLIVE AND FETA MIXTURE: In a non-reactive mixing bowl combine the kalamata olives, garlic, feta cheese, walnuts, dried fruit and olive oil.
5Divide half of the olive mixture into 16 equal portions. Garnish each dough ball with 1 portion of the olive mixture pressing the topping into the dough slightly with the palm of your hand.
6Cover with a tea towel; let rise 45 minutes. Repeat with the remaining half of dough.
7Preheat oven to 400 degrees. Place a small ovenproof pan in the oven on the lowest rack.
8Sprinkle tops of dough with coarse salt, if desired. Note: I skipped the coarse salt because feta cheese is quite salty.
9Place the baking sheet in the oven. Carefully place 4-5 ice cubes in the small ovenproof pan then immediately close the oven door.
10Bake the bread 15-20 minutes or until lightly browned.
After removing from the oven, transfer the bread to a wire rack to cool.