mediterranean olive bread
This recipe produces a wonderful round, rustic-looking loaf that has a lovely crispy crust and a soft, tender bread inside. It's quite flavorful and great with any Greek meal. You can change the bread a bit by using a different type of Mediterranean olive each time you make this bread.
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prep time
2 Hr
cook time
45 Min
method
Bake
yield
12 serving(s)
Ingredients
- 3 cups bread flour
- 2 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2/3 cup chopped greek olives (like kalamata or other greek olives)
- 3 tablespoons olive oil
- 1 1/4 cups warm water (110°f/45°c)
- - oil, for greasing pan
- - all-purpose flour, for dusting pan
How To Make mediterranean olive bread
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Step 1In a large bowl, mix together the flour, yeast, sugar, salt, olives, olive oil, and water until a soft dough forms. Turn dough onto a floured board, and knead until smooth and elastic, about 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size.
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Step 2Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size
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Step 3Shape the dough into a ball and place upside down in a bowl lined with a lint-free, well floured cloth. Let rise until double in size.
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Step 4While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 450°F (230C).
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Step 5Gently turn loaf out onto a flat baking sheet pan that has been lightly oiled and dusted with all-purpose flour. Bake at 450° (230°C) for 15 minutes. Reduce heat to 400°F (200°C), and bake for 30 minutes more, or until done.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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