Quick & Easy

Olive bread with oregano

olive bread with oregano
1H 10M



1.Combine yeast, sugar and skim milk in large bowl, stir in flour. Cover, stand in warm place 30 minutes or until foamy. Stir in olive oil, then flour. Knead on floured surface 10 minutes or until smooth and elastic. Place dough in large oiled bowl. Cover, stand in warm place until doubled in size.
2.Meanwhile, drain olives on absorbent paper. Turn dough onto floured surface, knead in olives and oregano. Roll dough into 30cm x 35cm oval, fold almost in half. Place on large greased oven tray, sift extra flour over dough. Bake in moderately hot oven 45 minutes or until cooked when tested, cool on wire rack.

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