Home Baking: Olive and Oregano Bread
To make this, things needed are
1 tbsp olive oil
1 onion, chopped
4 cups strong white flour
2 tsp yeast
1 tsp salt
1/4 tsp black pepper
1/3 cup pitted black olives, chopped
1 tbsp olive paste (optional)
1 tbsp chopped fresh oregano
1 tbsp chopped fresh parsley
1 1/4 cups hand-hot water
1. Lightly oil a baking sheet. Heat the olive oil in a frying pan and fry the onion until golden brown.
2. Sift the flour into a mixing bowl. Add the yeast, salt and pepper. Make a well in the centre. Add the fried onion(with the oil), the olives, olive paste, herbs and water. Gradually incorporate the flour and mix to a soft dough, adding a little extra water if necessary.
3. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic. Shape into a 8-in round and place on the prepared baking sheet. Using a sharp knife, make crisscross marks over the top, cover and leave in a warm place until doubled in size. Preheat the oven to Gas Mark 7 / 425F.
4. Bake the loaf for 10 minutes then lower the oven temperature to Gas Mark 6 / 400F. Bake for 20 minutes more, or until the loaf sounds hollow when tapped underneath. Cool on a wire rack.
