Greek Olive Oil Bread With Olives And Rosemary

Total Time: 1 hr 30 mins Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ingredients

• 2 cups all-purpose flour, plus more as needed (240 g)
• 1 cup whole wheat flour (150 g)
• 2 teaspoons dry yeast
• 2 teaspoons coarse salt
• 1 cup lukewarm water (240 ml)
• 1/3 cup olive oil (80 ml)
• 1 cup black olives, pitted and halved
• 2 1/2 tablespoons fresh rosemary, slightly chopped
• 1 teaspoon fresh lemon zest (optional)

Recipe

• 1 in a food processor, combine the flour, whole wheat flour, yeast and salt. add the warm water and the olive oil. process until it forms somewhat of a dough ball. (if too dry, add some more water and if too wet, add more flour but it should be okay without adding more flour or water).
• 2 transfer the dough into a large bowl. with floured hands, knead the dough by hand several times. then incorporate the olives and the rosemary(and the lemon zest if using). this part is a bit messy but keep kneading. the olives and the rosemary will be eventually incorporated.
• 3 form the dough into a ball. cover the bowl with plastic wrap. let the dough rise for up to 2 hours until it doubled in size.
• 4 punch the risen dough down and knead a few times. form into a ball with the seam on the bottom. place on a well-floured baking sheet. sprinkle flour all over the bread loaf. slash the top of the bread with a sharp knife or razor blade in whatever pattern you like. cover with a towel, and let it rise again until it doubled in size.
• 5 in the meantime preheat the oven to 425°f / 220°c when the bread has doubled in size, transfer the baking sheet into the preheated oven. bake the bread for about 15 minutes at 425°f / 220°c then turn down the heat to 375°f / 175°c and bake for 40 to 60 minutes until golden brown. let it cool.