Greek Olive Bread: Soft & Delicious & Vegan!

Greek Homemade Olive Bread

Print this recipe here: https://www.dimitrasdishes.com/greek-...


Ingredients
For the Starter:

2 cups lukewarm (115 °F) water
2 teaspoons granulated sugar
1 and 1/2 teaspoons instant yeast
1/4 cup all-purpose flour
Remaining Ingredients:

4 cups all-purpose flour
1 and 1/2 teaspoons salt
1/4 cup olive oil
The Filling:

1 and 1/2 -2 cups pitted olives, roughly chopped
5 scallions, thinly sliced
1-2 roasted red peppers, chopped
2 tablespoons olive oil
2 teaspoons dried crushed oregano
Topping:

2-3 tablespoons olive oil
1 tablespoons sesame seeds

For Baking:

16-inch round baking pan or a half sheet baking pan
2 sheets of parchment paper
2 tablespoons semolina flour or cornmeal

Instructions
Make the starter:
Combine all of the starter ingredients into the bowl of a tabletop mixer fitted with the hook attachment. Mix the ingredients together with a spoon or whisk and set aside for 8-10 minutes.
Note:
A puffy cloud will form on the top of the mixture. If this does not happen, throw away the mixture and start with a different batch of yeast. Yeast very rarely goes bad, but when it does, it cannot be used.


Combine the remaining flour and salt in a bowl and whisk together.
Add the flour mixture along with the olive oil to the yeast mixture. Knead on low speed for 10 minutes.

Place the dough in an oiled large bowl and cover with plastic. Set aside in a warm place to rise until doubled in size. This usually takes around 1 and 1/2 to 2 hours depending on the temperature.

Make the Filling: Combine all of the filling ingredients together in a bowl and toss.

Drizzle about 2 tablespoons of oil on a piece of parchment paper and transfer the dough on top of it. Press it with your hands and form it into a 15 inch circle. Add all of the filling on top of the dough. Gather the ends of the circle and bring them towards the center to cover the filling. Smooth the top out and flatten it.

Line a baking tray with parchment paper and sprinkle 1-2 tablespoons of semolina on top of it. Carefully transfer the filled dough, seam-side down onto the pan.

Cover the dough loosely with plastic wrap and set aside in a warm part of your home to rise for 30 minutes.

Preheat the oven to 425 °F, 220 °C.

Remove the plastic wrap and brush the top of the dough with olive oil. Make some indentations in the dough with your fingertips. Sprinkle the top of the dough with the sesame seeds.

Bake on the center rack of the preheated oven for 30 minutes or until the top and bottom of the bread is golden.

Allow the bread to rest for 15 minutes and serve. Kali Orexi!

Notes
Options: Add feta cheese and shredded gouda to the filling or any of the following ingredients:

sundried tomatoes
sauteed bell peppers
crushed red pepper flakes
assorted pitted olives
mozzarella cheeseMusic Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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