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Greek Olive and Onion Bread
Greek Olive and Onion Bread
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
185 minutes
Elevate your Mediterranean meze with olive bread. Top with olives, toast, and finish with olive oil and roasted garlic.
Ingredients:
  • 2 (.25 ounce) packages rapid rise yeast
  • 0.5 cup warm water
  • 2 tablespoons extra-virgin olive oil
  • 2 large red onions, diced
  • 7 cups bread flour
  • 1.5 teaspoons salt
  • 0.5 teaspoon white sugar
  • 0.25 cup chopped fresh dill
  • 0.25 teaspoon garlic powder
  • 2 cups pitted kalamata olives, chopped
  • 1.75 cups warm water
Instructions:
  • Pour the yeast on top of 1/2 cup of warm water in a small bowl. Ensure the water temperature is below 100 degrees F (40 degrees C). Allow it to rest for 5 minutes until the yeast becomes creamy and foamy.
  • In a large skillet over medium heat, sauté the onions in olive oil for 3 minutes until soft. Remove from heat and set aside.
  • In a large bowl, mix bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions. Add the yeast mixture and remaining 1 3/4 cups of water and mix until a sticky dough forms. Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.
  • Oil a large bowl, place the dough inside, and coat it with oil. Cover with a cloth and let it rise in a warm spot (80-95°F / 27-35°C) until doubled in size, approximately 1 hour.
  • Grease two baking sheets. Gently deflate the risen dough onto a floured surface. Divide it evenly with a knife without tearing. Shape the dough into two round loaves and place them in the pans. Cover with a damp cloth and let rise until doubled, about 40 minutes.
  • Preheat the oven to 450°F (230°C).
  • Bake the loaves in the oven until they are beautifully golden on top and sound hollow when tapped underneath, about 40 minutes. Let them cool a bit before slicing and enjoying.

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