I love bread so much, and if you are like me, you like dipping your bread with olive oil; you won’t need to with this bread. This bread has so much flavor on its own that you can eat it like it is and be satisfied. The olives and oregano gives a great taste to this bread and they go so well with the flavor of the olive oil in the bread.
Yields 1 huge boule or 2 round loaves
3 cups bread flour or all –purpose flour
2 tsp. instant yeast
2 tsp. salt
1/3 cup extra virgin olive oil
1 cup halved olives ( you can add more if you like )
½ to 1 tbsp. dried oregano
1 cup warm water
Combine flour, yeast and salt in a food processor bowl (The recipe didn’t specify which blade to use, but personally I used the dough blade). Turn the machine on and add the olive oil through the feed tube followed by the water. Process for 30 seconds adding water a little at a time until the mixture forms a ball and is slightly sticky to the touch.
Turn the dough on a floured surface and knead the olives and oregano in the dough. Form a smooth ball and put it in greased bowl cover and put in a warm place. Let rise for 1 to 2 hours until it doubles in size or you can let it rise slowly in the fridge overnight.
After the dough rises divide it if you want or leave it as whole, sprinkle some flour and form a ball. Cover again and let it rise until it puffs about 20 minutes.
Pinch the bottom of the ball to seal the seam as much as you can, sprinkle all over with flour and put on put on a well-floured wooden board, pizza peal or baking sheet. Cover and let rest again for 1 hour preferably 2 hours.
Heat oven with pizza stone on the bottom rack to 425°. Slash your dough with a sharp knife. Slide your dough on the pizza stone, or place the baking sheet directly in the oven.
Bake until the bread just beginning to brown, reduce heat to 375°. Bake until the crust is golden brown for about 40-60 minutes. Remove a cool on wire rack.