Mediterranean Olive & Red Onion Loaf

Name: Mediterranean Olive & Red Onion Loaf
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Greek, Italian
Ingredients: 7 cups Bread Flour; 2 tbsp Extra-Virgin Olive Oil; 0.25 cup Fresh Dill; 0.25 tsp Garlic Powder; 2 cups Kalamata Olives; 0.25 oz Rapid-Rise Yeast; 2 whole Red Onion; 1.5 tsp Sea Salt; 0.5 tsp Sugar; 0.5 cup Water

Side Dish 🥗Snack 🍿 Greek 🇬🇷Italian 🇮🇹 Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Mediterranean Olive & Red Onion Loaf balances briny kalamata olives with sweet, gently sautéed red onions and a whisper of fresh dill for a fragrant, flavorful crumb. The bread is chewy with a tender interior and a crisp crust, ideal for meze platters, soups, or toasting with olive oil. Serve warm at dinner or slice for hearty sandwiches.

Prep30 mins
Cook45 mins
Serves8
DifficultyMedium

1

Sprinkle the yeast over 1/2 cup of warm water in a small bowl; the water should be no hotter than 100 degrees F (40 degrees C). Let it sit for 5 minutes, until the yeast softens and forms a creamy foam.
2

Heat a large skillet over medium heat, then add the olive oil and the onions. Cook, stirring, for 3 minutes, or until the onions are soft. Remove from the heat and set the onions aside.
3

Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water, then mix until the ingredients come together into a sticky dough. Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4

Lightly oil a large bowl, place the dough in it, and turn to coat with oil. Cover with a light cloth and let it rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in size, about 1 hour.
5

Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces—do not tear it. Shape the dough into round loaves and place the loaves on the prepared pans. Cover with a damp cloth and let rise until doubled in size, about 40 minutes.
6

Preheat the oven to 450 degrees F (230 degrees C).
7

Bake the loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.