Olive and Oregano Bread
This tasty bread is an excellent accompaniment to all salads and it is
particularly good served warm.
5ml/1 tsp dried yeast pinch of sugar
15 ml/1Tbsp ALTIS or SOLON olive oil
2 Tbsp ALTIS olive paste
5ml/1 tsp salt
15ml/1 Tbsp chopped fresh oregano
15ml/ 1 Tbsp chopped fresh parsley
Put 150ml/ 1/4 pint/ 2/3 cup warm water in a jug. Sprinkle the yeast on
top. Add the sugar, mix well and leave for 10 minutes.
Heat the ALTIS or SOLON olive oil in a frying pan and fry the onion
until golden brown.
Sift the flour into a mixing bowl with the salt and pepper. Make a well
in a centre. Add the yeast mixture, the fried onion (with the oil), the
ALTIS olive paste, herbs and 150ml/ 1/4 pint/2/3 cup warm water.
Gradually incorporate the flour and mix to a soft dough, adding a
little extra water if necessary.
Turn the dough on to a floured work surface and knead for 5 minutes
until it is smooth and elastic. Place in a mixing bowl, cover with a
damp dish towel and leave in a warm place to rise for about 2 hours
until doubled in bulk. Lightly grease a baking sheet.
Turn the dough on to a floured work surface and knead again for a few
minutes. Shape into a 20cm/8in round and place on the prepared baking
sheet. Using a sharp knife, make criss-cross cuts over the top, cover
and leave in a warm place for 30 minutes until well risen. Preheat the
oven to 220 C/425 F/Gas 7.
Dust the loaf with a little flour. Bake for 10 minutes, then lower the
temperature to 200 C/400 F/Gas 6. Bake for 20 minutes more, or until
the loaf sounds hollow when it is tapped lightly underneath. Transfer
the bread to a wire rack to cool slightly before serving it.
Source: <http://www.elais.gr/exports/recipes/olive_oregano_bread.html>
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