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ELIOPSOMO: OLIVE BREAD

I like to make this whole wheat olive bread often. It’s so yummy served with some Dodonis feta drizzled with high quality olive oil. Perfect for dipping or even as a hearty sandwich bread!

Follow the instructions on how to prepare the dough. After refrigerating it for at least 1 night (I prefer it to sit in the refrigerator for a few days to really develop character), take a large grapefruit sized ball of dough and roll it out to a rectangle about a 1/2 inch thick.

Cover with olives and sprinkle with oregano. Roll the dough up and tuck the edges. Leave it as a loaf or roll it again to form a circular Boule shape.

Cover with a clean towel and allow to rest and rise for 1 and 1/2 to 2 hours.

In the meantime, preheat the oven to 500 degrees.

While the dough is resting and rising, preheat the oven to 500 degrees and place a cast iron skillet on the floor of the oven. Place oven tiles or a pizza stone near the middle of the oven. Make sure that the oven preheats for at least 35 minutes. Longer is better!

Slash the loaf with a few deep cuts (not going too deep like halfway through, more like about 1/2 inch deep). Brush with some water on top.

Place your baking sheet with the bread in it in the oven and pour a glass of ice water into the cast iron skillet that is on the bottom of your oven. This will create steam, so be careful.

Close the oven and immediately lower the temperature to 450 degrees.

Bake for 30 minutes and then remove the bread from the baking pan and place it on the oven stone or pizza stone and bake it for about 5 more minutes or until the bread emits a hollow sound when you knock on the bottom of it. If you do not have a pizza stone, just let it continue to bake in the baking sheet until ready.

Remove from oven when ready and let it rest and cool for 15 minutes before slicing.

Enjoy!!!

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Ingredients

  • 1 recipe homemade bread dough made with half whole wheat flour and half white bread flour (I prefer unbleached flour always!)
  • 1 cup of black olives (sometimes known as Moroccan olives)
  • 2 teaspoons dried oregano

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