Greek Olive Bread

Ingredients

• 3 cups all-purpose flour (plus extra for dusting)
• 1 packet active dry yeast (about 2¼ tsp)
• 1 cup warm water (110°F)
• ¼ cup olive oil (extra virgin for best flavor)
• 1 tsp sugar
• 1 tsp salt
• 1 cup Kalamata olives, pitted and roughly chopped
• 2 tbsp fresh rosemary, chopped
• 1 tbsp dried oregano

Instructions

1. 1In a large bowl, combine warm water, yeast, and sugar, let sit for 5 minutes until foamy.
2. 2Stir in olive oil and salt until fully incorporated.
3. 3Gradually add flour, 1 cup at a time, mixing until a shaggy dough forms.
4. 4Knead on a floured surface for 8-10 minutes until smooth and elastic.
5. 5Place in a lightly oiled bowl, cover, and let rise for 1 hour until doubled.
6. 6Punch down and knead in olives, rosemary, and oregano until evenly distributed.
7. 7Shape into a round loaf and place on a parchment-lined baking sheet.
8. 8Cover and let rise again for 30 minutes.
9. 9Preheat oven to 375°F while dough rises.
10. 10Score the top in a cross pattern.
11. 11Bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
12. 12Cool on a wire rack for at least 20 minutes before slicing.