Olive bread with PDO Konservolia Stylida
Ingredients
- Bread flour
- Active dry yeast
- Salt
- Dried oregano
- Garlic powder
- Water
- Chopped Olives (PDO Konservolia Stylida)
Instructions
In a large mixing bowl, whisk the flour, yeast, salt, oregano, and garlic powder together.
Using a rubber spatula or wooden spoon, mix in the olives.
Pour in the water and gently mix.
Shape into a ball in the bowl as best you can.
Keep the dough in the bowl and cover with plastic wrap. Allow to rise for 2-3 hours.
Lightly dust a large nonstick baking sheet with flour or semolina.
Turn the dough out onto a floured work surface. Using generously floured hands, shape into a ball as best you can.
Transfer to prepared baking sheet. Loosely cover and allow dough to rest for 45 minutes.
Bake in a preheated oven at 220°C / 425°F for 35-40 minutes or until the crust is golden brown.
Did you enjoy the olive bread recipe and looking for more ideas? You can also try Canadian cheddar herb loaf, Korean garlic cream cheese bread, or Malaysian roti bun, all enriched with PDO Konservolia Stylida or PDO Konservolia Rovion olives and PDO Greek extra virgin olive oil (Kolymvari, Messara, Viannos or Vorios Mylopotamos) that offer mildly tangy and pleasantly savory notes and smooth texture with rich aroma.
