100ml warm water
1 yeast sachet (7g)
1 1/2 cups wholemeal plain flour
1 tsp salt
1 tsp sugar
2 tsp olive oil
1 tbs mixed herbs
15-20 pitted Kalamata olives
sunflower seed & Pepita seeds (optional)
more olive oil (as a dipping oil)
1. Preheat oven at 200 degrees Celsius
2. Dissolve yeast into a bowl filled with warm water
3. In a large bowl, combine flour, salt, sugar, and oil. Mix all ingredients together. Then add the water/yeast mixture and knead on a lightly floured surface until the dough is smooth and doesn't stick to hands (I did this for about 10 minutes, so be patient) 4. Form dough into a large round loaf and set aside for 40 minutes, to allow the dough to rise.
4. Add olives into the dough and knead until the olives are distributed throughout the dough.
5. Form the dough back into a round loaf and place on a lightly greased baking tray.
6. Before placing in the oven, add sunflower kernels and pepita seeds on top (this step is optional, but it gives the bread that extra crunch!)
7. Bake in oven for about 25-30 minutes, or until it's cooked all the way through.
Once out of the oven, and the bread is nice and hot, either slice or tear and enjoy with some olive oil or your choice of spread- Mmmmm perfect!
Author: Kira Arapidis