Mavragani Bread Recipe

Ingredients

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (75g) pitted Kalamata olives, chopped 1/2 cup (75g) pitted Kalamata olives, chopped
• 1/2 cup (75g) pitted green olives, chopped 1/2 cup (75g) pitted green olives, chopped
• 2 tablespoons fresh oregano, chopped 2 tablespoons fresh oregano, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon garlic powder 1 teaspoon garlic powder

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 35g, 1g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until the yeast becomes frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size.
5. 5.
   Preheat the oven to 200°C (400°F). Punch down the dough and transfer it to a lightly floured surface.
6. 6.
   Flatten the dough into a rectangle and sprinkle the chopped olives, oregano, thyme, and garlic powder evenly over the surface.
7. 7.
   Roll the dough tightly into a log shape and tuck the ends underneath. Place the dough on a baking sheet lined with parchment paper.
8. 8.
   Cover the dough with a kitchen towel and let it rise for another 30 minutes.
9. 9.
   Bake the bread in the preheated oven for 25-30 minutes or until it turns golden brown.
10. 10.
    Remove the bread from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Olives — Make sure to thoroughly drain and pat dry the olives before chopping them to prevent excess moisture in the dough.

Tips & Tricks

• For a more pronounced olive flavor, you can add a tablespoon of olive brine to the dough.
• Experiment with different herb combinations such as rosemary and basil for a unique twist.
• Serve the bread warm with a drizzle of extra virgin olive oil for an extra touch of richness.
• If you prefer a softer crust, cover the bread with aluminum foil halfway through baking.

Serving advice

Serve the Mavragani Bread as an appetizer with a side of tzatziki sauce or hummus. It also pairs well with Greek salads, soups, or as a delicious accompaniment to a mezze platter.

Presentation advice

To enhance the presentation, sprinkle some fresh oregano leaves on top of the bread before baking. This will add a pop of color and a hint of freshness.