Olive and Oregano Bread

Olive and Oregano Bread

An easy-peasy bread recipe for the baking virgins to try. A truly scrumptious bread with black olives and dried oregano.

1  tbsp  olive oil 1    onion, chopped 4  cups  strong white flour 2  tsp  yeast 1  tsp  salt 1/4  tsp  black pepper (optional) 1/3  cup  pitted black olives, roughly chopped 1  tbsp  olive paste, (optional) 1  tbsp  chopped fresh oregano 1  tbsp  chopped fresh parsley 1 1/4  cups hand- hot water

Method:
1. Lightly oil a baking sheet. Heat the olive oil in a frying pan and fry the onion until golden brown.

2. Sift the flour into a mixing bowl. Add the yeast, salt and pepper. Make a well in the centre. Add the fried onion with the oil, the olives, olive paste, herbs and water. Gradually incorporate the flour and mix to a soft dough, adding a little extra water if necessary.

3. Cover and leave in a warm place to rise.

4. Once the dough has doubled, turn it onto a floured surface and knead for 5 minutes until smooth and elastic. Shape into a 8-in round and place on the prepared baking sheet. Using a sharp knife, make criss-cross cuts over the top.

5. Preheat the oven to Gas mark 7 / 425 F.

6. Bake the loaf for 10 minutes then lower the oven temperature to Gas Mark 6/ 400 F. Bake for 20 minutes more, or until the loaf sounds hollow when tapped underneath.

7. Cool on a wire rack.

We had this for lunch on a lazy Sunday afternoon and my black-olive hating son polished it off! Goes well with salads too.

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