Empty My Fridge
Easy Olive Bread Recipe - Bake Delicious Homemade Bread!
Ingredients
- Sugar2 tsp
- Yeast1
- Flour4 ¼ cups
- Salt1
- Olive oil6 tbsp + 2–3 tbsp
- Olive · pitted roughly chopped1
- Scallion · thinly sliced5
- Bell pepper · roasted chopped1–2
- Oregano · dried crushed2 tsp
- Sesame seed1 tbsp
- Semolina flour2 tbsp
Instructions
- Combine the starter ingredients in a tabletop mixer bowl with the hook attachment. Stir with a spoon or whisk and rest for 8-10 minutes.
- If no puffy cloud forms on top, discard the mixture and start again with a new batch of yeast.
- Whisk the remaining flour and salt together in a bowl. Add to the yeast mixture with the olive oil and knead on low speed for 10 minutes.
- Put the dough in an oiled large bowl, cover with plastic and leave in a warm place until doubled, about 1 1/2 to 2 hours.
- Toss all the filling ingredients together in a bowl.
- Drizzle about 2 tablespoons of oil on parchment, press the dough into a 15-inch circle, pile the filling on top, then gather the edges toward the centre to cover it. Smooth and flatten the top.
- Line a baking tray with parchment and sprinkle with 1-2 tablespoons of semolina. Carefully move the filled dough seam-side down onto the tray.
- Cover loosely with plastic wrap and leave in a warm spot for 30 minutes.
- Preheat the oven to 425°F (220°C).
- Remove the plastic, brush the top with olive oil, press indentations in with your fingertips and scatter over the sesame seeds.
- Bake on the centre rack for 30 minutes, until the top and bottom are golden. Rest for 15 minutes before serving.
Summarized from Dimitra's Dishes's video. Watch it for the details.
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