Greek Olive Loaf with Kalamata Olives and Oregano

What you need

• 500 g (4 cups) bread flour
• 2 tsp instant yeast
• 2 tsp fine salt
• 1 tsp dried oregano
• 3 tbsp extra-virgin olive oil, plus a little for the bowl
• 300 ml (1 1/4 cups) lukewarm water
• 150 g (5 oz) pitted kalamata olives, drained and halved

Method

Restated from the original video

1. 1

   Mix the bread flour, instant yeast, fine salt and oregano in a large bowl.

2. 2

   Add the extra-virgin olive oil and most of the lukewarm water. Stir, adding the rest of the water as needed, until no dry flour is left and the dough is slightly sticky.

3. 3

   Knead on a lightly floured surface until smooth and stretchy, 10-12 min. A small piece should stretch thin without tearing.

4. 4

   Shape the dough into a ball, put it in an oiled bowl and cover. Leave in a warm place until doubled, about 1 hour.

5. 5

   Press the dough out into a rough circle. Scatter half of the pitted kalamata olives over it, fold the dough over them and knead briefly. Add the rest of the olives and knead until evenly spread.

6. 6

   Fold the edges of the dough into the middle and pinch them shut. Turn the loaf seam side down and cup your hands around it to tighten the surface.

7. 7

   Set the loaf seam side up in a well-floured bowl or banneton, cover and leave until it springs back slowly when pressed, about 30 min.

8. 8

   Heat the oven to 220 °C (425 °F) with a baking sheet inside.

9. 9

   Turn the loaf out onto the hot sheet, seam side down. Slash the top with a sharp knife.

10. 10

    Bake until deep golden brown and the loaf sounds hollow when tapped underneath, about 35 min. The center should read 93 °C (200 °F).

11. 11

    Cool on a rack for at least 30 min before slicing.

Imported from savortheflavour.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.