Greek Olive and Onion Bread Recipe
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Greek Olive and Onion Bread

By: healthyfoodie  
"This is a lovely bread to add to a Mediterranean meze table. Use black or green olives and try it toasted, drizzled with a little olive oil and rubbed with roasted garlic. "

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (3)

Rate/Review | 225 people have saved this

Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
3 Hrs 5 Min

Servings  (Help)

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Original Recipe Yield 2 olive and onion loaves
 

Ingredients

  • 2 (.25 ounce) packages rapid rise yeast
  • 1/2 cup warm water
  • 2 tablespoons extra-virgin olive oil
  • 2 large red onions, diced
  • 7 cups bread flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon white sugar
  • 1/4 cup chopped fresh dill
  • 1/4 teaspoon garlic powder (optional)
  • 2 cups pitted kalamata olives, chopped
  • 1 3/4 cups warm water

Directions

  1. Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  2. Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
  3. Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  4. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  5. Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  6. Preheat an oven to 450 degrees F (230 degrees C).
  7. Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.

Footnotes

  • Cook's Note
  • Fresh dill is used in this recipe but rosemary, parsley, mint or cilantro would be a delicious substitute.
  • Try substituting oil-packed sun-dried tomatoes for the onions.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 580 | Total Fat: 14.4g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2009 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
This is very good bread, though I found the dough VERY sticky and had to add quite a bit more... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2009 by hillbilly 
outstanding with cheese and white wine dried tomatoes instead of onions perfect MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2009 by FIRE27 
Nice recipe, went as per original recipe but I think next time I will try adding sun-dried... MORE

 
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