Stuffed Olive Bread
2 hours 30 minutes
Great to eat on its own with some feta, tomatoes olives or side of any dish.
1 person made this
Ingredients
Serves: 10
- 4 cups (500g) white flour
- 15 grams fresh yeast
- 1 pinch sugar
- 1 tsp salt
- 3 eggs
- 6 tbls olive oil
- 2 tbls blanched almonds, finely chopped
- 1 cup Kalamata olives, pitted
- 1 bunch fresh parsley, finely chopped
- 1 1/2 cups grated cheese (Gruyere or mild Kefalotiri)
Directions
Preparation:2hours ›
Cook:30min ›
Ready in:2hours30min
- Dissolve yeast in a little warm water and stir in sugar. Cover with a warm towel and let mixture foam for 15 min.
- Place yeast in a large mixing bowl. Add one egg, flour, and olive oil. Knead until dough is smooth and elastic. Sprinkle with flour, cover with a towel and let rise in warm place for about one hour, or until double.
- In a separate bowl, mince olives. Stir in parsley, grated cheese, and almonds.
- When dough has risen, divide in two and roll out each piece into a 40x40cm sheet at least 2cm thick. Spread 1/2 the olive mix over each piece of dough, then roll each piece into a tight loaf.
- Line two baking sheets with non-stick paper. Using a sharp knife, slice each loaf. Place each slice on the baking sheet, then lightly press level with the palm of your hand.
- Beat two eggs, and brush over each slice. Cover with aluminum foil and let rise for 25-30 min, or until double.
- Bake at 200 c for 25-30 mins.
