Olive Bread

Ingredients

• 500 g flour
• 1 pinch salt
• 1 pinch sugar
• 1 packet dry yeast
• 6 tbsp Olive oil
• 1 egg
• 0.25 l lukewarm water
• 100 g black olives (pitted)
• 100 g green olives (pitted)
• 6 dried tomatoes (diced)
• 1 stalk fresh oregano (leaves chopped)
• olive oil
• 2 tbsp mixed olives (coarsely chopped)

Instructions

1. 1.

   Mix flour, sugar, salt and dry yeast in a dough bowl. Stir in olive oil and the egg. Add water gradually by spoonfuls and knead. The dough should lift from the sides and not be too wet.

2. 2.

   Dust the bottom of the bowl with flour and shape the dough into a ball. Cover the bowl and let it rise for 30-45 minutes.

3. 3.

   Meanwhile, combine filling ingredients in a blender and pulse briefly to mix loosely.

4. 4.

   Split the dough in half, knead lightly on a floured surface, fold in chopped olives into one half, divide each dough into four pieces, rest 5 minutes. Roll each piece into a round with a rolling pin (one with olives, one without). Place the olive-free halves on parchment-lined trays. Spread filling on these rounds leaving about a 1 cm border. Cut slits into the olive-studded rounds and pull slightly apart so they don’t merge when baked. Place the corresponding dough top over the filled rounds, press edges lightly with fingers. Brush bread with olive oil and bake in preheated oven at 200°C for about 30 minutes until golden.

5. 5.