Easy Greek olive and oregano bread
A quick and easy bread loaded with Kalamata olives and oregano.
Servings: 1 loaf
Equipment
- Stand mixer (or a hand held mixer)
- Baking tray
- Parchment paper
Ingredients
- 1 1/2 tsp dry instant yeast
- 1 cup (250 mL) lukewarm water
- 2 3/4 cups (410 grams) all purpose flour
- 1/2 tsp salt
- 2 tsp olive oil, plus more for greasing bowl
- 2 tsp dried oregano
- 1/2 cup Kalamata olives, pitted and chopped
Instructions
- In the mixing bowl of your stand mixer combine the yeast, water, flour, salt, olive oil and the oregano. With a rubber spatula mix the ingredients and let sit for 15 minutes.
- Next, gently fold into your dough the chopped Kalamata olives. Using the bread hook of your mixer, mix on low-medium speed for 5 minutes. If you find the dough sticking to the side of your bowl, sprinkle in some additional flour, 1 tablespoon at a time.
- Transfer your dough to a well greased bowl. Cover with a clean kitchen towel and place your bowl in a warm place for 60-70 minutes.
- After this first rising, punch the dough down and shape your bread loaf. Place the dough on a parchment lined baking sheet, and let rise, loosely covered, for an additional hour, in a warm place. For help on how to shape the bread, watch this video.
- Preheat your oven to 400 degrees F.
- Lightly sprinkle the top of the loaf with a little bit of flour and lightly score the bread 3 times, as shown on picture above, with a serrated knife. You can also use a blade if you happen to have one.
- Bake in the middle rack of your oven for 30 minutes
- Allow to cool fully on a wire rack, before slicing.
- Enjoy!