OLIVE & OREGANO BREAD

OLIVE & OREGANO BREAD image

Categories Bread

Yield 1 loaf

Number Of Ingredients 13

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1 1/4 cup warm water
1 teaspoon dried yeast
pinch of sugar
1 Tablespoon olive oil
1 onion chopped
4 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup pitted black or calamata olives
1 Tablespoon black olive paste (optional)
1 Tablespoon chopped fresh oregano
1 Tablespoon chopped fresh parsley
can use 1-2 teaspoons dried herbs if fresh not available

Steps:

1. Mix 1/2 cup warm water with pinch of sugar and yeast. Let sit for 10 minutes till foamy. 2. Heat olive oil in small frying pan and saute onions till golden brown. 3. Place flour, salt, and pepper in mixing bowl, making a well in the center. Add the yeast mixture, fried onion, olives and olive paste, herbs as well as remaining 3/4 cup warm water. Gradually incorporate flour, till dough forms a ball. 5. Knead for 5 minutes, till dough is smooth and elastic. Place in lightly greased bowl. Let rise in warm place about 2 hours. 6. Lightly grease baking sheet. Turn dough onto lightly floured surface and knead again for a few minutes. Shape dough into an 8 inch round and place on baking sheet. Using a sharp knife, score the top of the loaf to make criss-cross cuts. Cover and let rise again for approximately 30 minutes. Preheat oven to 425 degrees. 6. Dust loaf with flour and bake for 10 minutes then lower oven temperature to 400 degrees. Bake for another 20 minutes or until loaf sounds hollow when tapped. Transfer to a wire rack to cool.