An aromatic homemade olive bread kneaded with chopped green olives and dried herbs. With the Mediterranean-inspired taste of olive oil and olives, it's a filling bread that pairs perfectly with breakfast tables and soups.
Add the yeast to lukewarm water and let it sit. Knead the flour, olive oil, salt, and the yeast mixture together to get a soft, smooth dough.
Add the drained, dried chopped olives and oregano to the dough and work them in without letting the olives fall apart.
Cover the dough and let it rest in a warm place until it doubles in size. Deflate it, shape it into a loaf, and let it rise for another 30 minutes.
Make a few slashes on top of the loaf and bake in an oven preheated to 210°C until the top is golden. Cool on a wire rack.
Important: Drain and dry the olives thoroughly before adding them to the dough; excess brine will over-salt and wet the dough. Contains gluten. Reduce any added salt depending on how salty the olives are. Stays fresh for two days in a cloth bag.
Adding the olives during the final kneading stage keeps them whole instead of breaking apart. Brushing a little thyme and olive oil on top deepens the aroma.
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