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Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 3/4 cup warm water
- 2 tablespoons olive oil
- 1/4 cup Kalamata olives, pitted and chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
Instructions
- In a large bowl, whisk together the flour, yeast, and salt.
- Add the warm water and olive oil. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Knead in the chopped olives and herbs until evenly distributed.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and shape it into a round or oval loaf.
- Place the loaf on a baking sheet lined with parchment paper.
- Cover and let rise for another 30 minutes.
- Preheat your oven to 400°F (200°C).
- Score the top of the loaf with a sharp knife.
- Bake for 25-30 minutes, or until golden brown and the bottom sounds hollow when tapped.
- Let cool on a wire rack before slicing.
Notes
- For a crispier crust, place a baking pan filled with water on the bottom rack of the oven while it preheats.
- You can add other herbs like oregano or marjoram.
- If you don’t have Kalamata olives, green olives can be used.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg