Olive Bread
An Aegean bakery classic: a loaf kneaded with black olives and olive oil, crisp outside and soft within.
- Time
- 150 minutes
- Serves
- 1 loaf
- Level
- Medium
- Cuisine
- Turkish
Directions
- Dissolve the yeast and sugar in the warm water and leave for 10 minutes until frothy.
- Mix the flour and salt, add the yeast mixture and 3 tablespoons of the olive oil, and knead for 10 minutes.
- Transfer to an oiled bowl, cover, and leave to rise for 1 hour, until doubled.
- Spread the dough out without knocking out the air; scatter over the olives and oregano and fold them in.
- Shape into a loaf, set on an oiled tray and leave to rise for a further 40 minutes.
- Heat the oven to 220°C. Brush the loaf with olive oil, scatter with sesame seeds and slash twice.
- Bake for 30-35 minutes, until it sounds hollow when tapped underneath. Cool on a rack.
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