Greek Olive Oil Bread With Olives And Rosemary

A good hearty bread that reminds me of walking by a bakery and smelling the wonderful fragrance wafting out the doors. Enjoy! From baltic maid.

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.

Transfer the dough into a large bowl.

With floured hands , knead the dough by hand several times.

Then incorporate the olives and the rosemary.

This part is a bit messy but keep kneading.

The olives and the rosemary will be eventually incorporated.

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.

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.

In the meantime preheat the oven to 425f / 220c when the bread has doubled in size , transfer the baking she.

all-purpose flour, whole wheat flour, dry yeast, coarse salt, water, olive oil, black olives, fresh rosemary, fresh lemon zest