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Receta Greek Olive Bread

Name: Greek Olive Bread
Ingredients: 2 c. Tepid water; 2 tsp Honey; 1 Tbsp. Dry yeast; 2 lb Whole-wheat flour; 2 tsp Sea salt; 4 whl onions,, finely minced; 20 whl olives,, pitted; 1 c. Extra virgin olive oil,, divided; 2 Tbsp. Rosemary

de Global Cookbook

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Ingredientes

2 c. Tepid water
2 tsp Honey
1 Tbsp. Dry yeast
2 lb Whole-wheat flour
2 tsp Sea salt
4 whl onions,, finely minced
20 whl olives,, pitted
1 c. Extra virgin olive oil,, divided
2 Tbsp. Rosemary

Direcciones

Hand Method: Place water in a bowl and add in honey, stir till dissolved. Add in the yeast, set aside for 10/15 min till foamy. Add in 6 Tbsp. extra virgin olive oil, mix, sift half the flour into a bowl, add in the salt. Make a well in the center of the flour, add in the yeast mix, sift in the remaining flour to make a hard dough. Turn out onto a lightly floured board, knead for 10 min. Set aside to rise for 2-3 hrs, till double in size. Add in 6 Tbsp. extra virgin olive oil to a frying pan, heat, add in onions and fry over low heat till golden brown, set aside. Drain olives and pat dry, finely chop. Add in olives and rosemary to onion, toss together. Add in to dough and knead for 1/2 minutes. Form into a rounded mound. Grease a baking tray with extra virgin olive oil, flatten dough on the tray, cover lightly with a towel and set aside for an hour. Preheat oven to 375 , bake for 10 min. Reduce oven to 375 , coat bread with extra virgin olive oil and bake an additional 30 min till golden brown
Mixer Method: Place water, honey and yeast in workbowl, stir till yeast is dissolved, set aside for 10/15 min. Add in one lb. of flour, a 1/4 c. at a time. Mix with paddle on slow speed till incorporated. Let this sponge work for several hrs. Place 6 Tbsp. extra virgin olive oil in a frying pan, heat, add in onions and fry over low heat till golden, set aside.
Drain olives, pat dry and finely chop. Add in olives and rosemary to onions, toss together. To the sponge add in the salt, 6 Tbsp. extra virgin olive oil and the remaining flour in 1/4 c. increments. Add in the onion mix. Let dough rise overnight in refrigerator. Form into mounds (2 large, 3 or possibly 4 small), place on cornmeal dusted parchment paper. Let rise. Bake on a baking stone in a preheated 400 oven for 10 min. Brush tops of loaves with additional extra virgin olive oil, reduce heat to 375 and bake an additional 30 min till golden brown.