Imagine pulling a golden, aromatic loaf of bread from your oven, filled with the vibrant flavors of Greece – tangy olives, fragrant oregano, and rich olive oil. This Easy Greek Olive and Oregano Bread isn't just a recipe; it's a culinary journey that will transport you straight to the sun-drenched islands of the Aegean with every single bite. Whether you're a seasoned baker or a curious home cook, this foolproof recipe promises to deliver restaurant-quality bread that will impress your family and friends and make your kitchen smell absolutely incredible!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Greek
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 cup warm water
- 2 tbsp olive oil
- 1 tbsp active dry yeast
- 1 tsp salt
- 1/4 cup chopped olives
- 1 tbsp dried oregano
Instructions
- In a mixing bowl, combine 1 cup of warm water and 1 tablespoon of active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, combine 3 cups of all-purpose flour and 1 teaspoon of salt. Mix them well to ensure the salt is evenly distributed throughout the flour.
- Once the yeast mixture is frothy, add 2 tablespoons of olive oil to the bowl with the yeast and water. Stir to combine.
- Gradually pour the yeast mixture into the bowl with the flour and salt. Mix with a wooden spoon or your hands until the dough begins to come together.
- Add 1/4 cup of chopped olives and 1 tablespoon of dried oregano to the dough. Knead the dough in the bowl or on a floured surface for about 5-7 minutes until it is smooth and elastic.
- Form the kneaded dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 15-20 minutes, or until it has doubled in size.
- Preheat your oven to 375°F (190°C) while the dough is rising.
- Once the dough has risen, punch it down to release the air. Shape it into a loaf by flattening it slightly and then rolling it up tightly.
- Place the shaped loaf onto a baking sheet lined with parchment paper. Cover it again with the kitchen towel and let it rise for another 10-15 minutes.
- After the second rise, make a few shallow slashes on the top of the loaf with a sharp knife. This will help it expand while baking.
- Bake the loaf in the preheated oven for about 25 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- Once baked, remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing.
- Enjoy your Easy Greek Olive and Oregano Bread fresh or toasted, perfect for dipping in olive oil or serving alongside your favorite dishes!
Tips
- Use warm (not hot) water when activating the yeast to ensure proper fermentation
- Make sure your yeast is fresh and not expired for the best rise
- Let the dough rise in a warm, draft-free area for optimal volume
- Don't skip the second rise - it helps develop better texture and flavor
- The bread is done when it sounds hollow when tapped on the bottom
- Allow the bread to cool completely before slicing to maintain its structure
- Store in an airtight container and consume within 2-3 days for maximum freshness
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
