Greek Olive Oil Bread With Olives And Rosemary

1. 1

   In a food processor, combine the flour, whole wheat flour, yeast and salt. Add the warm water and the olive oil. Process until it forms somewhat of a dough ball. (If too dry, add some more water and if too wet, add more flour but it should be okay without adding more flour or water).

2. 2

   Transfer the dough into a large bowl. With floured hands, knead the dough by hand several times. Then incorporate the olives and the rosemary(and the lemon zest if using). This part is a bit messy but keep kneading. The olives and the rosemary will be eventually incorporated.

3. 3

   Form the dough into a ball. Cover the bowl with plastic wrap. Let the dough rise for up to 2 hours until it doubled in size.

4. 4

   Punch the risen dough down and knead a few times. Form into a ball with the seam on the bottom. Place on a well-floured baking sheet. Sprinkle flour all over the bread loaf. Slash the top of the bread with a sharp knife or razor blade in whatever pattern you like. Cover with a towel, and let it rise again until it doubled in size.

5. 5

   In the meantime preheat the oven to 425u00b0F / 220u00b0C When the bread has doubled in size, transfer the baking sheet into the preheated oven. Bake the bread for about 15 minutes at 425u00b0F / 220u00b0C Then turn down the heat to 375u00b0F / 175u00b0C and bake for 40 to 60 minutes until golden brown. Let it cool.

* Per serving · 4 servings · Values may vary.

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