Mediterranean Olive Oil Bread is a treasured recipe known for several good reasons:
It has ancient roots. Both bread and olive oil date back thousands of years and share a long culinary history.
It uses simple ingredients that provide a sophisticated yet straightforward eating experience. The bread and olive oil combination satisfies in a refined way.
Moreover, the bread can serve as an appetizer, snack or part of a meal. This makes it appealing to a wide range of consumers in different situations.
Ingredients
- 2½ cups all-purpose or bread flour
- 1 teaspoon active dry yeast
- 1½ tablespoons olive oil
- ¾ teaspoon salt
- ¾ cup lukewarm water
- ¾ cup coarsely chopped pitted black olives
How To Make Mediterranean Olive Oil Bread
Firstly, I combined lukewarm water and yeast in my stand mixer. After letting it sit for 10 minutes, the yeast had activated and became frothy.
Following that, I added in bread flour, salt and olive oil. I mixed everything together until a shaggy dough formed.
Next, I incorporated the chopped olives into the dough. I kneaded it until evenly distributed and smooth. Such a simple yet flavorful addition!
Then, I placed the dough in an oiled bowl and covered it to rise for about 2 hours. It had doubled in size when ready.
Afterwards, I shaped the dough into a loaf and let it rise again for 30 minutes on a baking sheet.
When the oven preheated, I baked the bread until golden brown throughout.
Finally, once cooked, I drizzled extra virgin olive oil over the top of the bread. It gave such a lovely shine and extra moisture.
The results were incredibly aromatic and delicious! I can see why this bread is so popular in the Mediterranean – Simply perfect.