August 04, 2016
Breads, Vegetables, Onions,
Greek, Fall/Autumn, Regional Holiday, Sunday Dinner, Winter, Oven Bake, Make it from scratch, Yeast Bread, Flour, Herbs more
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"Rich olive breads are popular all over the Mediterranean. The Greeks use rich oily olives or those marinated in herbs, rather than canned ones."
In a medium-hot skillet, saute the onions in the olive oil until soft. Place onions in a large bowl.
Roughly chop the olives and add to onions; set aside.
Add the flour, salt, yeast, parsley, cilantro or mint to the bowl holding the onions and olives.
To the bowl, pour 2 cups tepid warm water.
With clean hands, work in all ingredients with the flour. Add a little more water if the mixture feels dry.
Turn out onto a lightly floured surface and knead for about 10 minutes.
Put in clean bowl, cover with clear film (plastic wrap) and leave in a warm place, away from drafts, until doubled in bulk (for about 45 - 2 hours).
Preheat the oven to 425-degrees Fahrenheit.
Lightly grease two baking sheets. Turn the dough onto a floured surface and cut in half.
Shape each half into a round and place both on the baking sheets.
Cover loosely with lightly oiled clear film and leave in a warm place until doubled in size.
Slash the tops of the loaves with a knife and then bake in the oven for about 40 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
Transfer to a wire rack to cool.
Serve with fresh unsalted Greek butter or as part of a meze table with Greek salad.
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