Easy Homemade Olive Bread

Pelagia & Mary - Greek Appetite

Prep Time 10

Cook Time 40

Resting Time 1 55

Course bread

Cuisine Mediterranean

Servings 4 medium breads

1 package dry yeast
250 ml lukewarm water
1 tsp. sugar
60 ml olive oil
600 g all-purpose flour you might need a bit more so that it does not stick to your hands
1 tsp. salt
1 tsp. oregano
pepper
120 g pitted black or green olives
4-5 pieces of sun-dried tomatoes optional

In a bowl, mix the yeast with the lukewarm water and the sugar and let them activate for 15 minutes, covered with a towel, at room temperature.
Add the olive oil, flour, salt, pepper and oregano, mixing well. Add as much flour as needed so that it does not stick to your fingers. The dough should be pliable and soft.
Cover with a towel and let it rise at room temperature for at least 1 hour.
Knead and add the olives and the sun-dried tomatoes. Shape the dough into 3 or 4 loaves, give them the size you want and place them on a baking tray with parchment paper to rise for another 40 minutes.
Bake in a preheated oven at 170°C (fan) for 40 minutes (the baking time depends on the oven).

Note: If you want to put them in the freezer, wait until they are completely cool.

Keyword bread, olives, oregano, sundried tomatoes