Traditional Greek bread with Nefeli Kalamata olives pitted

Ingredients:

  • 500g bread flour or AP flour
  • 8g of instant dry yeast
  • 300ml water
  • A pinch of sugar
  • 1 teaspoon of Sea salt
  • 1 tablespoon of dried oregano
  • 4 tablespoons of Nefeli extra virgin olive oil
  • 160g of Nefeli Kalamata olives pitted
1

In a medium size bowl combine yeast, sugar and water and stir well until the yeast dissolves.

2

Add the flour and oregano and mix again for 5 minutes. Add the Nefeli extra virgin olive oil and the salt and stir again for a minute.

3

Place dough on a floured bowl and cover. Let rise until double in size for about 1 ½ - 2hrs.

4

Once dough has risen, place on floured surface and flatten it by hand.

5

Place the Nefeli Kalamata olives pitted in the center and begin to knead the dough until olives are mixed.

6

Preheat oven to 170oC.

7

Roll dough into a ball and separate evenly to produce 2 small loafs.

8

Place each loaf on a pan covered with baking sheet.

9

Place in oven for 30-40 minutes or until golden brown.