Olive bread with oregano

  • 1 hr 10 mins cooking
  • Serves 10
  • Print


Olive bread with oregano
  • 1 tablespoon dry yeast
  • 1 teaspoon sugar
  • 2 1/4 cup skim milk
  • 3 cup plain flour
  • 1/3 cup olive oil
  • 2 1/2 cup plain flour
  • 1 1/4 cup seeded black olives, halved
  • 2 tablespoon fresh oregano, chopped
  • 2 tablespoon plain flour extra


Olive bread with oregano
  • 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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