# Greek Olive Bread with Oregano

Greek-style yeast bread with Kalamata olives, oregano, and olive oil, kneaded and baked until golden brown with a crisp crust and airy center.

Source URL: https://quickdinner.org/recipes/6abb2840042421451cd8f375
Category: Bread & Baking / Yeast Breads
Cooking method: Oven
Preparation time: 25 minutes
Cooking time: 30 minutes
Servings: 1

## Ingredients
- 3 cups bread flour
- 2 teaspoons active dry yeast
- 1 cup warm water
- 0.75 cup kalamata olives
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 teaspoon salt

## Cooking instructions
1. Combine warm water, yeast, and salt in a large bowl. Stir in the flour and olive oil until a shaggy dough forms. (about 5 min)
2. Knead the dough on a lightly floured surface for 8 to 10 minutes, until smooth and elastic. (about 10 min)
3. Fold the olives and oregano into the dough until evenly distributed. Cover and let rise in a warm place until doubled, about 1 hour. (about 60 min)
4. Shape the dough into a round loaf and place it on a parchment-lined baking sheet. Cover and let rise until puffy, about 30 minutes. (about 30 min)
5. Preheat the oven to 425°F. Bake the loaf for 25 to 30 minutes, until deeply browned and hollow-sounding when tapped on the bottom. (about 30 min) (425°F)
6. Cool the bread on a rack for at least 20 minutes before slicing. (about 20 min)

Original page: https://quickdinner.org/recipes/6abb2840042421451cd8f375
Source: QuickDinner (quickdinner.org).