Greek Olive Bread

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (120g) whole wheat flour 1 cup (120g) whole wheat flour
• 1 packet (7g) active dry yeast 1 packet (7g) active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 1 cup (150g) pitted Kalamata olives, chopped 1 cup (150g) pitted Kalamata olives, chopped
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon dried thyme 1 tablespoon dried thyme

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 32g, 1g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, whole wheat flour, salt, dried oregano, and dried thyme.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.
4. 4.
   Mix the ingredients together until a dough forms.
5. 5.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
7. 7.
   Preheat the oven to 200°C (400°F).
8. 8.
   Punch down the risen dough and knead in the chopped Kalamata olives.
9. 9.
   Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
10. 10.
    Cover the loaf with a kitchen towel and let it rise for another 30 minutes.
11. 11.
    Bake the bread in the preheated oven for 25-30 minutes, or until golden brown.
12. 12.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Kalamata olives — Rinse the olives under cold water to remove excess saltiness before chopping and incorporating them into the dough.

Tips & Tricks

• For a more pronounced olive flavor, you can add a few extra chopped Kalamata olives on top of the bread before baking.
• If you prefer a softer crust, brush the bread with olive oil immediately after removing it from the oven.
• This bread pairs wonderfully with a drizzle of extra virgin olive oil and a sprinkle of sea salt.

Serving advice

Serve the Greek Olive Bread warm or at room temperature. It is delicious on its own, but you can also enjoy it with a spread of hummus or tzatziki for an extra burst of Mediterranean flavors.

Presentation advice

Present the Greek Olive Bread on a wooden cutting board or a rustic bread basket. Sprinkle some dried oregano and thyme on top for an added visual appeal.