Greek Bread with Oregano and Olives

Name: Greek Bread with Oregano and Olives - Erica M.
Ingredients: 675 g white flour; 2 teaspoons salt; 25 g fresh yeast; 350 ml lukewarm water; 5 tablespoons extra virgin olive oil; 2 tablespoons fresh oregano; 175 g pitted black olives; chopped.

Meat - Greek Bread with Oregano and Olives by Erica M. - Recipia

In a deep bowl, begin by mixing the yeast with half of the warm water. This step is essential as activating the yeast will help the dough rise. It's good to let the mixture sit at room temperature, preferably for a few hours or even overnight, to allow the yeast to ferment. Once the mixture is ready, pour it into the center of the previously sifted flour, and gradually add the rest of the water, salt, and olive oil. Mix until you obtain a soft and slightly sticky dough. After obtaining the dough, turn it out onto a floured work surface. This is the stage where you knead the dough for about 8-10 minutes. It is important to knead well, as this process develops the gluten, giving the bread an airy texture. Once the dough becomes elastic and smooth, place it in a clean bowl, covered with an oiled plastic wrap to prevent drying. Let it sit in a warm place, away from drafts, for about an hour or until it doubles in volume. If you have patience, letting it rise overnight will enhance its flavor. After the dough has risen, transfer it back to the work surface, where you will roll out a sheet that will be filled with black olives. These olives add an intense and salty flavor, perfectly complementing the bread's aroma. At this stage, dried oregano can also be added for extra flavor. Once the ingredients are evenly placed, the dough is gently folded, forming pieces of suitable size. These are placed in a tray lined with parchment paper, allowing them to rest for 45 minutes, covered, to allow for a final rise. Before placing them in the preheated oven at 220 degrees Celsius, it is recommended to brush them with a little olive oil to achieve a golden and appetizing crust. Bake for 35-40 minutes, or until they are golden brown and sound hollow when tapped on the bottom. These olive rolls will bring a tempting aroma throughout the house, and in the end, they will be a perfect delicacy served warm, alongside good cheese or a fresh salad. Preparing this dough will not only satisfy the craving for fresh bread but will also enrich any meal with authentic and comforting flavors.