Olive and Oregano Bread
|Warm water||10 Fluid Ounce (300 Milliliter / 1 1/4 Cups)|
|Dried yeast||1 Teaspoon|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Onion||1 , chopped|
|Strong white flour||1 Pound (450 Grams / 4 Cups)|
|Black pepper||1⁄4 Teaspoon|
|Pitted black olives||2 Ounce, roughly chopped (1/3 Cup / 50 Grams)|
|Black olive paste||15 Milliliter (1 Tablespoon)|
|Chopped fresh oregano||15 Milliliter (1 Tablespoon)|
|Chopped fresh parsley||15 Milliliter (1 Tablespoon)|
1. Put half the warm water in a jug. Sprinkle the yeast on top. Add the sugar, mix well and leave to stand for 10 minutes.
2. Heat the olive oil in a small frying pan and fry the onion gently until golden brown.
3. Sift the flour into a mixing bowl with the salt and pepper. Make a well in the centre. Add the yeast mixture, the fried onion (with the oil), the olives, olive paste, herbs and remaining water. Gradually incorporate the flour and mix to a soft dough, adding a little extra water if necessary.
4. Turn the dough on to a floured surface and knead for 5 minutes until smooth and elastic. Place in a mixing bowl, cover with a damp dish towel and leave in a warm place to rise for about 2 hours until the dough has doubled in bulk. Lightly grease a baking sheet.
5. Turn the dough on to a floured surface and knead again for a few minutes. Shape into a 20 cm / 8 in round and place on the prepared baking sheet. Using a large sharp knife, make crisscross cuts over the top. Cover and leave in a warm place for 30 minutes until well risen. Preheat the oven to 220°C/425°F/Gas 7.
6. Dust the loaf with a little flour. Bake for 10 minutes, then lower the oven temperature to 200°C/400°f/ Gas 6. Bake for 20 minutes more, or until the loaf sounds hollow when tapped underneath. Transfer to a wire rack and allow to cool slightly before serving.