Hello everyone, I hope you are all well.
Here is the recipe for a lovely garlic bread with olives. I love this bread as it is, but it’s also the perfect accompaniment to soups or salads.
Greek garlic and olive bread
- 1 3/4 oz. (50 g) fresh yeast
- 3 1/3 cups (approx. 800 ml) tepid water
- 10 cups (1 1/4 kilo) all-purpose flour
- 1 teaspoon regular sugar
- 2/3 tablespoon salt
- 7 oz. (200 g) feta cheese
- 1/4 cup (60 ml) olive oil
- 2–3 garlic cloves, peeled
- black olives
- water, for brushing
- flour, for dusting
Preheat the oven to 390 ˚F (200 ˚C).
Dissolve the yeast in the tepid water.
Put all the ingredients (minus the ones for the filling) into the bowl of a freestanding kitchen mixer. Mix for 10 minutes using the dough hook attachment.
The dough will be quite wet, but don’t add any more flour at this stage.
Cover the bowl with a clean kitchen towel and leave to prove for about 45 minutes, or until tripled in size.
Dust your work surface with some flour and tip out the dough.
Make 30-35 rolls from the dough, or divide it in two parts to make two loaves of bread.
Roll out the pieces of dough using a rolling pin.
Finely grate the garlic, then spread over the rolled-out pieces of dough.
Arrange the olives onto the dough, then roll up and place in two loaf pans.
If you’re making rolls, fold the sides over the filling to make a bun and arrange on a lined baking tray.
Prove for 10 minutes. Brush with water and dust with some flour.
Bake in the middle of the oven for about 40 minutes, the rolls will be done after about 20 minutes.
I usually place a heatproof bowl filled with water in the bottom of the oven, this way the crust will be crunchy and the crumb really soft.
Leave to cool.
Enjoy straight away or freeze for later.