Recipe

Olive And Oregano Italian Bread Recipe

	Oldgringo / All my dishes 1 year, 11 months ago A woderful rustic Italian Loaf with the pleasing aromas and flavors of oregano, black olives. and fresh baked yeast bread. It is also pleasing to the eyes. Prep:120m Cook:60m Servings:1	Oldgringo
	a rustic italian bread

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Ingredients

2-1/4 teaspoons yeast, active dry

1/4 cup warm water; 105-115°F

1 tablespoon oil, olive

1/2 cup onions; diced small

3 cups flour

1 teaspoon salt

2 teaspoons sugar

1 cup warm water; 105-115°F

1/2 cup black pitted olives; coarsely chopped

1 tablespoon fresh oregano leaves; chopped

1 tablespoon fresh parsley leaves; chopped

1/2 teaspoon cracked black pepper

Directions

This is a very rustic loaf of Italian bread. It is absolutely delicious. I have written the recipe to use a food processor but, of course, it can be made by hand as well.

Preheat oven to 425°F. Dissolve the yeast in the 1/4 cup of water heated to from 105°F to 115°F; stir well and set aside.

Using the 1 tablespoon of olive oil sauté the onions until they are light brown in color then set aside until needed.

Mix together the flour, salt and sugar. With the processor running add the yeast-water through the chute, then in a steady stream add as much of the 1 cup of water heated to from 105°F to 115°F, until the dough forms a ball. STOP immediately.

Turn the dough out onto a floured board and sift, lightly with flour, to be able to handle it. Flatten out the dough and distribute the cooked onions and oil, chopped olives, oregano, parsley and cracked black pepper evenly over the surface.

Knead for several minutes to incorporate these additives into the dough and develop the gluten. Lightly coat the dough with oil, cover and put in a warm place to allow the dough to rise until double in size (about 2 hours).

Punch down the dough and knead for a couple of minutes. Shape the dough into an 8-inch rounded-dome loaf. Dust cornmeal on a baking sheet and place the loaf on it. Using a razor blade or sharp knife cut a diamond pattern in the surface of the bread.

When the bread has risen a second time and is ready to bake, dust the top lightly with a little flour. Bake it for 10 minutes at 425°F. Then reduce the temperature to 400°F and continue baking for 30 minutes. Loaf is done when tapping on the bottom sounds hollow.

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Comments

rosemaryblue 1 year, 11 months ago said:
I'm a bread maker, and this recipe is fabulous!! I may use Kalamata olives and rosemary. Had some bread a couple of years ago from a bakery, called Chef Paul's (Florida), and it was similar to this recipe. Went back, and the Chef had moved to Atlanta. Some of the best bread I have ever eaten. Thanks so much for sharing this recipe! I can hardly wait to make it.