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.

Prep: 25 min · Cook: 30 min · Yield: 1 · Method: Oven

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)