- 2 tsp dry yeast
- 4 1/2 cups all-purpose flour
- 2 cups warm water
- 2 tbsp Herbes de Provence Infused Olive Oil
- 1 cup chopped green olives
- 2 tsp oregano
- 1 1/2 tsp salt
Follow directions for the yeast. Once the yeast is bubbling and ready, add water until you reach 2 cups of liquid.
Mix the flour with salt and oregano.
Add yeasted water to the flour mix and add the olive oil.
Mix with a spatula, then knead with your hands for 10 minutes until dough easily detaches from the sides of the bowl. Alternatively, use a mixer with a dough hook. First, knead at low speed for 2 minutes, then increase speed gradually for 10 minutes.
Place the dough in a clean bowl with olive oil on the bottom. Cover with a clean cloth and let it rise for an hour (or two if you have the time).
Preheat the oven to 400°F.
Knead again, mixing in the olives and 1/2 cup more flour. Cut dough in half. Roll the dough lightly so each piece is approximately 3 high. Make six small incisions in each loaf and place them on a baking sheet. Add olives to the top. Bake for 40 minutes or until the bread is golden brown. Let cool 15 minutes before eating.