Recipe

Olive Bread

Name: Olive Bread
Prep time: 30 min
Cook time: 35 min
Total time: 2 h 30 min
Yield: 1 loaf
Cuisine: Turkish
Ingredients: 4 cups strong bread flour; 1 sachet instant dried yeast (7 g); 1½ cups warm water; 4 tbsp extra virgin olive oil; 1½ tsp salt; 1 tsp sugar; 1 cup black olives (pitted, roughly chopped); 1 tsp dried oregano; 1 tbsp sesame seeds (for the top)

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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Directions

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