Olive Bread - {Eliopitta}

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - chopped fine (medium)
4 cups	250g / 8.8oz	Flour - sifted
1 tablespoon	15ml	Baking powder
1 teaspoon	5ml	Salt
3/4 cup	177ml	Warm water
1/4 cup	59ml	Extra-virgin olive oil
1 tablespoon	15ml	Finely-chopped thyme
1 cup	146g / 5.1oz	Kalamata olives - pitted, chopped
		Milk - for a glaze

Recipe Instructions

In a saute pan, heat a 2 tablespoons of olive oil and add the onions. Cook until lightly browned but not fully caramelized. Set aside to cool.

In a bowl, mix the dry ingredients: flour, baking powder, and salt. Add the sauteed onions to the dry ingredients. Then add the water, olive oil, thyme, and olives. Mix until well blended and a dough has formed. Turn out on a floured board and knead the dough until soft and smooth, about 5 to 8 minutes. Cover with a towel and let sit for about 20 minutes.

Preheat oven to 400 degrees.

Shape the dough into a large ball and place in a greased loaf pan. Bake for 1 hour and until the bread is golden brown. When the bread is 10 minutes out from being done, brush the surface lightly with milk to give it a gloss. Remove the bread from the oven and place on a rack to cool.

This recipe yields 12 servings.

Source:
MELTING POT with Cat Cora - (Show # MP-1B52) - from the TV FOOD NETWORK

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