Greek Olive Bread

Recipe by Olha7397
READY IN: 1hr 5mins
YIELD: 1 bread




  • In a large mixing bowl stir 3 cups of the flour, the yeast, sugar, and salt together.
  • Make a hole in the center of the dry ingredients and pour in the 2 tablespoons olive oil and the water.
  • Stir until all the dry ingredients are moistened.
  • Cover and let stand for 15 minutes.
  • Sprinkle a work surface with flour.
  • Scrape dough out onto the floured surface.
  • Dust the top of the dough with flour.
  • Knead until the dough is smooth and develops small bubbles just under the surface, about 5 minutes, adding more flour if the dough gets sticky.
  • Place in a clean, greased bowl, turning to grease all over.
  • Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours.
  • Punch down the dough and pat it into a ½ inch thick circle.
  • Sprinkle with the olives and cheese.
  • Knead the dough lightly to incorporate the ingredients, then shape into a ball.
  • Pat out to make a circle 8 inches in diameter.
  • Place on a greased baking sheet.
  • With a 3-inch round cutter, cut a circle in the center but leave the round of dough in place.
  • (You can bake the removed center alongside the bread; it will probably cook faster than the circular loaf.) Brush the dough with the 2 teaspoons of oil.
  • Cover and let rise until puffy, 30 to 45 minutes.
  • Preheat the oven to 375 F.
  • Bake for 25 minutes or until the crust is a rich golden brown and the loaf sounds hollow when tapped.
  • Cool the bread on a wire rack before slicing.
  • Makes 1 round loaf.
  • Beatrice Ojakangas Baking Book.