Olive Bread

Ingredients

FOR THE DOUGH

• 6g active dry yeast
• 10g granulated sugar
• 375ml water
• 630g all-purpose flour
• pinch of salt
• 1/4 cup olive oil

FOR THE FILLING

• 60ml olive oil
• 1/2 large onion, chopped
• 150g kalamata olives
• 3 spring onions, sliced
• 60g parsley, roughly chopped
• 60g mint, roughly chopped
• 30g coriander, roughly chopped
• pinch of pepper

Method

1. Start by making the dough. In a small bowl, combine the yeast, sugar, and water. Mix and set aside for a few minutes until it starts to bubble.
2. In a bowl of a stand mixer, add the flour, a pinch of salt, and the olive oil. Use your fingers to incorporate the ingredients into each other until you have a sandy mixture. Add the yeast mixture. Using the dough hook, begin to knead for 8 minutes.
3. Form into a ball, then cover with a kitchen towel and proof for about 1 1/2 – 2 hours.
4. While the dough is proofing, make the filling. Remove the pits from the olives and roughly chop. Add them to a bowl along with the chopped parsley, mint, coriander, and spring onion.
5. Finely dice the onion and sautée in a small saucepan until soft. Add to the bowl with the rest of the filling. Season with a pinch of pepper and the olive oil. Mix until everything is combined.
6. Once the dough is finished proofing, roll it out as thinly as you can. Cut the dough in half to make two loaves. Drizzle 1 teaspoon of olive oil onto the dough and spread it out.
7. Spread half of the filling mixture alongside the half that’s closet to you. Then roll the dough into a log. Once it’s in a log, roll one side in to make a spiral. Do the same for the rest of the dough.
8. Cover and let proof for 45 minutes. In the meantime, preheat the oven to 400°F.
9. Once done proofing, brush the outside of each loaf with olive oil. Bake in the preheated oven for 40 minutes.
10. Let cool before slicing in!