More than 8 months after the beginning of this blogging adventure, it was about time to present you an olive bread recipe! To me, wholegrain bread served with olives or olive oil is a must. It is the essence of Moroccan cuisine; just like the famous pan con tomate is for Spanish cuisine. As you may have probably guessed already, this is why I called this blog Bread & Olives.
I love simplicity and authenticity in cooking.
But olive bread is already more sophisticated! “It doesn’t suit every meal”, I thought. Moreover, adding ingredients like olives, figs or dried tomatoes into bread makes it more difficult to bake…
Well, I must say that I was right regarding the preparation! But as for the « use » of olive bread… the fact that it doesn’t suit every meal doesn’t really matter…because you will eat it just like that, plain! In fact, this bread flavored with olives, oregano and olive oil is already so tasty that you can serve it as an appetizer. If you want to, you can also add anchovies, marinated peppers or goat cheese on top. The perfect Mediterranean appetizer for these first warm evenings!
Oregano Olive Bread
300 g whole-wheat flour
5.5 g baker’s yeast
1 tsp baking powder
2 tbsp dried oregano, powdered
1 tbsp olive oil
1 dozen olives, chopped
In a large bowl, pour the flour, the yeast, the baking powder, oregano and salt. Make a hollow in the middle, and add 1 cup of lukewarm water in it, little by little, while forming dough. Knead for a few minutes. Add the olive oil. Cover with a dry cloth and let it rise for one hour.
Knead the dough. Add the olives and mix with hands again. Put the dough in a cake mold, lightly oiled. Let the dough rise for one more hour.
Preheat the over 200°C/400°F. Bake the bread for 25 minutes. Serve warm!
Hi there! I'm Majda.
Foodie, yogini, life lover!
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