Homemade Bread with Olives and Oregano

Fresh baker’s yeast only needs to be crumbled in small pieces, in order to dissolve easily in the mix but If you are going to use dry yeast , you should know that it requires to be activated before adding it to the other ingredients. Using these two types of yeast requires two rises. For kneading the dough I use the bread maker, adding the ingredients in the same order they are listed above. It’s important to use them at room temperature, and of course, measure them precisely. Also, the whole amount of flour must be sifted – don’t skip this step! You can prepare the dough with the help of a food processor as well, bringing all ingredients together and kneading with dough hook on low speed for about 4-5 minutes. At the end of the kneading process the dough under your hands must feel smooth and stretchy. Form the dough in a ball shape and oil it all over. Put it in a clean bowl, covered with cling foil. It should rise and double in volume. This process can be speeded up, by putting the dough in a warm place, but the longer you leave it to rise naturally at room temperature, the better the bread will be. You can leave it over night or put it in the oven on lowest possible temperature (60 C in my case), and it will rise for about an hour. When the dough is double the initial volume, pinch it to knock out the air. Knead for few minutes, incorporating the seeds, olives and tomatoes. Shape into a large circle and put on an oiled baking sheet or in a loaf tin, covered with the clink foil. Prove (let it rise for second time) for 30 to 45 minutes. Don’t leave it for longer this time, because over-proving may cause the bread to collapse during the baking. When the dough doubled the volume again, bake it on the middle shelf of a pre-heated oven 220C for 25 to 30 minutes. If you prefer a loaf shape, you should bake bit longer (35-40 minutes). You can test if it’s ready by tapping the base of the loaf – it should sound hollow. Cool on a wire rack and enjoy!