Eliopitta: Olive Bread

Total Time:
2 hr 5 min
Prep:
25 min
Inactive:
20 min
Cook:
1 hr 20 min

Yield:
12 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped fine
  • 4 cups flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cups warm water
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon thyme, chopped fine
  • 1 cup Kalamata olives, pitted and chopped
  • Milk, for a glaze
Directions

In a saute pan, heat a 2 tablespoons of olive oil and add the onions. Cook until lightly browned but not fully caramelized. Set aside to cool.

In a bowl, mix the dry ingredients: flour, baking powder, and salt. Add the Sauteed onions to the dry ingredients. Then add the water, olive oil, thyme, and olives. Mix until well blended and a dough has formed. Turn out on a floured board and knead the dough until soft and smooth, about 5 to 8 minutes. Cover with a towel and let sit for about 20 minutes.

Preheat oven to 400 degrees F.

Shape the dough into a large ball and place in a greased loaf pan. Bake for 1 hour and until the bread is golden brown. When the bread is 10 minutes out from being done, brush the surface lightly with milk to give it a gloss. Remove the bread from the oven and place on a rack to cool.


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