* Percent Daily Values are based on a 2000 calorie diet.
Olive and rosemary bread
Expand your weekend baking repertoire with this Greek bread recipe.
Prep Time40 minutesmins
Cook Time40 minutesmins
Resting Time2 hourshrs15 minutesmins
Total Time3 hourshrs35 minutesmins
Course: Side Dish, Snack
Cuisine: Greek
Calories: 2730kcal
Author: Irini Tzortzoglou
Equipment
Bowl
Stand mixer
Baking tray
Ingredients
2tspdried active yeast
a pinch of caster sugar
300mlwarm water
500gplain flour
100mlextra virgin olive oil
30gstoned Kalamata olives
tips from a few fresh rosemary sprigs
fleur de sel
extra virgin olive oilfor sprinkling
Method
In a bowl, mix the yeast and sugar with the warm water. Cover and put in a warm place for about 15 minutes, or until you see bubbles on the surface.
Place the flour, olive oil and a pinch of salt in the bowl of a stand mixer and add the yeast liquid. Using the dough hook, knead the dough for five minutes at a medium speed. Alternatively, knead the dough by hand on a floured surface for about 20 minutes, until it is shiny and elastic.
Place the dough in a clean bowl with a little oil, cover the bowl with cling film, then a dry tea towel, and leave in a warm place for about one hour, until it has risen to double its original size.
Knead gently again, then shape into a flat piece about 2cm deep and place it on a baking tray lined with baking parchment or a silicone baking mat.
Gently push the olives and rosemary tips into the dough, sprinkle with a little fleur de sel and extra virgin olive oil, cover with a slightly dampened tea towel, and leave for 30–60 minutes for it to rise some more.
Preheat the oven to 200°C/400°F/gas 6. Put the bread into the oven and bake for about 30–40 minutes. Remove when it is golden in colour and hollow when you tap it underneath.