Wednesday, April 17, 2013

Olive & Oregano Bread

Olive & Oregano Bread


1¼ cup Warm Water
1 tsp. Dried Yeast
pinch of Sugar
1 tbsp. Olive Oil
1 medium Yellow Onion, chopped
4 cups All-Purpose Flour
1 tsp. Salt
¼ tsp. Black Pepper
1/3 cup Black Olives, rough chop
1 tbsp. Black Olive Paste
1 tbsp. Fresh Oregano, chopped
1 tbsp. Fresh Flat Leaf Parsley, chopped


In a small bowl mix ½ cup of the warm water, yeast and sugar.  Let rest 10 minutes.  In a large sauté pan heat the oil over medium heat and sauté the onions until golden brown.  In a large bowl mix the flour, salt and pepper.  Make a well in the flour mixture and add the yeast mixture, onions with oil, olives, paste, fresh herbs and remaining water.  Gradually incorporate to make soft dough.  Add more water if needed.  Turn out dough onto a floured surface and knead for 5 minutes.  Put dough back in bowl, cover with damp towel and let rise 2 hours or until doubled in a warm place.  Lightly grease a baking sheet.  Turn the raised dough out onto a floured surface and knead again for a few minutes.  Form dough into an 8 inch round, cut a criss-cross on top of dough and cover again for 30 minutes.  Place in a pre-heated 425 degree oven after dusting dough with a little flour for 10 minutes.  Lower the heat to 400 degrees and continue baking for another 20 minutes.  Loaf should be browned and give a hallow sound when thumped with a finger.  Let cool on a rack and then serve.

Note:               This recipe can be doubled easily.  You can also make the loaf or loaves into a rectangle shape all so.  You may have to adjust your baking time a little.

Ideas for Future Efforts

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