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Greek Olive and Onion Bread

Greek Olive and Onion Bread

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    3 h 5 m
healthyfoodie

healthyfoodie

This is a lovely bread to add to a Mediterranean meze table. Use black or green olives and try it toasted, drizzled with a little olive oil and rubbed with roasted garlic.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 580 kcal
  • 29%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 94.7g
  • 31%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 994 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

  1. Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  2. Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
  3. Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  4. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  5. Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  6. Preheat an oven to 450 degrees F (230 degrees C).
  7. Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.
  8. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SunnyByrd
12

SunnyByrd

2/26/2009

This is very good bread, though I found the dough VERY sticky and had to add quite a bit more flour to get it workable. I used green greek olives and added some sundried tomatoes at the submitter's suggestion. I think I would use darker olives next time so you can see them better. We had this with greek lamb stew, which went really nicely. I'm going to use the second loaf for muffeletta sandwiches - yum! Thanks for the recipe!

hillbilly
10

hillbilly

1/27/2009

outstanding with cheese and white wine dried tomatoes instead of onions perfect

candice
9

candice

1/26/2010

bake at 350. Not 450. My bread was "done" in twenty minutes. I think next time I'll try 350 instead. Good flavor, wowweeee does it make a lot of bread. These are giant loaves! Next time I'll make 4 smaller loaves instead of 2 bigees.

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