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Greek Olive Bread

April 13, 2012

“Fanfreakintastic olive bread–message me if you want the recipe” my friend posted on Facebook. I wasted no time doing so and she promptly emailed it to me.

And that’s why I can’t quit Facebook.

This recipe comes from a very dear high school friend who was very generous in letting me post it here. Thank you CMP!


2 red onions, diced

2 tbsp olive oil

3 C pitted kalamata olives, roughly chopped (if using jarred, drain them)

7 C bread flour (plus more for kneading)

1½ tsp salt

4 tsp rapid-rise yeast

3 tbsp fresh parsley, chopped

3 tbsp fresh mint, chopped

Fry onions in the olive oil until soft. In a large bowl (or the bowl for your stand mixer if using) mix the cooked onions, olives, flour, salt, yeast, parsley and mint together. Pour in 2 cups of hot water. Use the dough hook to mix the dough and give it a good knead. If you’re not using a stand mixer, mix everything together until well combined, then transfer to a lightly floured surface and knead for about 10 minutes. Add a bit more water or flour if you need–the bread should be smooth and not too sticky.

Form dough into one large ball, place it in an oiled bowl and cover. Let it sit in a warm spot until it doubles in size.

Separate dough into 2 balls and place them each on their own greased baking sheet. Cover and let them sit in a warm spot until they double in size.

Preheat oven to 425. Slash the top of each loaf and sprinkle with kosher salt. Bake them for about 30-40 minutes (I baked mine separately) until they are golden brown and sound hollow when you tap the bottom. Let cool on a cooling rack.

Eat with (lots of) butter.

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