Olive bread

First, put the flour and salt in the mixer bowl. Stir with a spoon.

Add the dry yeast and lukewarm water to the mixer bowl and knead for 5-6΄ at medium speed. The dough that will form will not completely detach from the walls.

Then add the chopped olives and oregano. Knead for 1-2 minutes at low speed to assimilate olives from the dough.

If desired, you can add feta cheese or chopped sun-dried tomatoes. You can also replace the oregano with thyme.

We prefer the black olives of Amphissa for olive bread. But you can replace them with Kalamon olives, Halkidiki green olives, Throuba Thassos PDO olives or baked black olives Amfissis.

Remove the dough from the mixer and give it a ball shape. Put it in an oiled bowl, pouring some olive oil over it. Cover the bowl with a film.

Leave the dough at room temperature to double. It usually takes about 3 hours.

About 20 minutes before kneading the dough in one loaf or two smaller, preheat the oven to 200 ° C.

Chop the olive oil in 2-3 points, sprinkle with olive oil and place on a baking tray. Put it in the oven for about 40 minutes.