Greek olive bread

Yield: 1 Servings

Measure Ingredient
2 cups Tepid water
2 teaspoons Honey
1 tablespoon Dry yeast
2 pounds Whole-wheat flour
2 teaspoons Sea salt
4 Whole onions;, finely chopped
20 Whole olives;, pitted
1 cup Olive oil;, divided
2 tablespoons Rosemary

Hand Method: Place water in a bowl and add honey, stir until dissolved. Add the yeast, set aside for 10/15 minutes until foamy. Add 6 tablespoons olive oil, mix, sift half the flour into a bowl, add the salt. Make a well in the center of the flour, add the yeast mixture, sift in the remaining flour to make a firm dough. Turn out onto a lightly floured board, knead for 10 minutes. Set aside to rise for 2-3 hours, until double in size. Add 6 tablespoons olive oil to a frying pan, heat, add onions and fry over low heat until golden, set aside. Drain olives and pat dry, finely chop. Add olives and rosemary to onion, toss together. Add to dough and knead for ½ min. Form into a rounded mound. Grease a baking tray with olive oil, flatten dough on the tray, cover lightly with a towel and set aside for an hour. Preheat oven to 375º, bake for 10 minutes. Reduce oven to 375º, coat bread with olive oil and bake an additional 30 minutes until golden Mixer Method: Place water, honey and yeast in workbowl, stir until yeast is dissolved, set aside for 10/15 minutes. Add one pound of flour, a ¼ cup at a time. Mix with paddle on slow speed until incorporated. Let this sponge work for several hours. Place 6 tablespoons olive oil in a frying pan, heat, add onions and fry over low heat until golden brown, set aside.

Drain olives, pat dry and finely chop. Add olives and rosemary to onions, toss together. To the sponge add the salt, 6 tablespoons olive oil and the remaining flour in ¼ cup increments. Add the onion mixture. Let dough rise overnight in refrigerator. Form into mounds (2 large, 3 or 4 small), place on cornmeal dusted parchment paper. Let rise. Bake on a baking stone in a preheated 400º oven for 10 minutes. Brush tops of loaves with additional olive oil, reduce heat to 375º and bake an additional 30 minutes until golden.

Recipe by: ie

Posted to KitMailbox Digest by BarFav@... on Sep 29, 1998, converted by MM_Buster v2.0l.

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