Olive Bread
Prep time
15 minutes
Cook time
30 minutes
Yield
10 servings
Ingredients
Instructions
-
1
Pour the milk into a large glass bowl and stir in the yeast until it dissolves. Set aside for 10 minutes.
-
2
Mix the flour and the salt in a small bowl and slowly add it to the bowl with the milk and the yeast, stirring gently with a wooden spoon, until the flour is well incorporated. At this point, the dough will still be sticky – do not add more flour. Alternatively, you can use a stand mixer equipped with a dough hook. (That’s is what I usually do.)
-
3
Cover the bowl with a towel, place it in a warm spot and let it rise for an hour.
-
4
Preheat the oven to 375° F. Place a 12” cast iron skillet in the oven until it is very hot.
-
5
Add the Kosterina extra virgin olive oil, the chopped olives and the oregano to the bread dough and mix well with a spatula, folding over the dough and scrapping the sides of the bowl, until well incorporated.
-
6
Carefully remove from heat the hot pan, line it with a piece of parchment paper and immediately add the dough, spreading and smoothing the top with a spatula.
-
7
Transfer the pan to the oven and bake for about 30 minutes or until it is golden brown on the top and the bottom.
-
8
Remove from the oven and let the bread cool a bit in the pan. Place on a wire rack to cool.
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