Description
Mediterranean classic olive bread brings rustic charm to your table with briny kalamata olives and aromatic herbs. Hearty slices promise rich flavor and crisp texture that will transport diners to sunny Greek coastal landscapes.
Ingredients
Scale
- 3.5 cups (440 g) all-purpose flour
- 1.5 cups (360 ml) warm water (110°F/43°C)
- 1 cup (150 g) pitted olives, chopped (black, green, or a mix)
- 1 packet (2.25 tsps) active dry yeast
- 2 tbsps olive oil
- 2 tsps salt
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 1 tsp dried oregano
- 1 tsp sugar
Instructions
- Yeast Activation: Whisk yeast with warm liquid and a touch of sweetener, letting the mixture transform into a foamy elixir for about 8 minutes.
- Dough Formation: Craft a flour landscape in a generous mixing bowl, integrating salt and creating a central reservoir for the activated yeast and olive oil, then fold in chopped Mediterranean olives, rosemary, and oregano to infuse robust flavors throughout the dough.
- Kneading Technique: Migrate the dough to a flour-dusted surface, executing rhythmic kneading motions until achieving a silky, responsive texture that elastically rebounds when pressed.
- First Fermentation: Nestle the dough in a lightly oiled ceramic vessel, shroud with a pristine cloth, and position in a tranquil, warm sanctuary to encourage luxurious expansion for 90 minutes.
- Shaping and Second Rise: Gently deflate the risen dough, sculpt into a rustic round or elegant oval on parchment-lined terrain, then allow a secondary proofing period to enhance structural complexity.
- Baking Preparation: Calibrate the oven to 400 degrees Fahrenheit, creating a transformative environment that will metamorphose the raw dough into a golden, crusty masterpiece.
- Final Transformation: Bake until the exterior radiates a rich, burnished golden tone and emits a hollow percussion when tapped, signaling perfect internal development. Transfer to a wire rack, allowing the bread to stabilize and reach its ultimate textural potential before serving.
Notes
- Master Yeast Activation: Ensure tepid liquid (around 110°F) to activate yeast without killing it; too hot water will destroy yeast’s living organisms.
- Optimize Dough Consistency: Knead until dough becomes elastic and smooth, windowpane test indicates proper gluten development – stretch a small piece, it should thin without breaking.
- Prevent Dry Surface: Cover dough during rising with damp cloth or plastic wrap to maintain moisture and prevent skin formation that blocks proper expansion.
- Enhance Flavor Complexity: Toast olives briefly before adding to intensify their Mediterranean profile and reduce excess moisture that might impact dough’s structural integrity.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Snacks, Appetizer, Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 13
- Calories: 200
- Sugar: 0.5 g
- Sodium: 170 mg
- Fat: 4.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 0 mg