Greek Olive Oil Bread with Olives and Rosemary
Soft, aromatic, and loaded with Mediterranean charm, this Greek Olive Oil Bread with Olives and Rosemary is a rustic loaf that brings the flavors of Greece straight to your table. Infused with high-quality extra virgin olive oil, fresh rosemary, and briny chopped olives, this bread boasts a golden crust and a tender, fragrant interior. Perfect for dipping in olive oil, pairing with your favorite cheeses, or simply savoring on its own, this recipe is as versatile as it is delicious. With a simple yeast-leavened base and a straightforward preparation, even novice bakers can enjoy the delightful aroma of freshly baked bread right at home. A must-try for lovers of artisan bread and Mediterranean cuisine!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 300 milliliters Warm water
- 60 milliliters Extra virgin olive oil
- 2 tablespoons Fresh rosemary, finely chopped
- 100 grams Black or green olives, pitted and chopped
- 7 grams Dry yeast
- 1 teaspoon Sugar
- 1.5 teaspoons Salt
Instructions
In a small bowl, combine the warm water and sugar. Sprinkle the dry yeast over the water and let it sit for 5-10 minutes, or until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the olive oil and the activated yeast mixture.
Mix with a wooden spoon or your hands until the dough starts to come together. Transfer it to a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
Flatten the dough slightly and spread the chopped olives and rosemary over the surface. Fold the dough over and knead gently to evenly incorporate the olives and rosemary throughout.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Punch down the dough and shape it into a round or oval loaf. Place it on the prepared baking sheet. Cover with the towel and let it rise again for 30 minutes.
Before baking, use a sharp knife to make 2-3 shallow slashes across the top of the bread. Optionally, brush the surface with a little olive oil for a shiny crust.
Bake in the preheated oven for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let the bread cool slightly on a wire rack before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4320 mg | 188% | |
| Total Carbohydrate | 395.8 g | 144% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 5.3 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 747 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
