greeksarapan· 8 servings
≈295 kkal · P 9.8g · L 3.2g · KH 57.4g (per recipe, TKPI estimate)
Roti Zaitun Kalamata
MBG-eligible
Kalamata Olive Bread
Ingredients
- 500g bread flour (type 00 or strong white flour)
- 320ml lukewarm water
- 10g active dry yeast
- 10g fine sea salt
- 60ml extra virgin Greek olive oil, plus more for greasing
- 200g Kalamata olives, pitted and coarsely chopped
- 2 tbsp fresh oregano leaves, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp dried rosemary, crushed
- 1 tsp granulated sugar
- 1 egg, beaten with 1 tbsp water for egg wash
- Coarse sea salt for sprinkling
Instructions
- 1Dissolve yeast and sugar in 100ml lukewarm water; let stand 10 minutes until foamy.
- 2In a large bowl, combine flour and salt. Make a well, add yeast mixture, olive oil, and remaining water. Mix until shaggy dough forms.
- 3Turn onto lightly floured surface; knead 10-12 minutes until smooth, elastic, and passes windowpane test.
- 4Place dough in oiled bowl, cover with damp cloth; proof 1.5-2 hours at room temperature until doubled.
- 5Gently deflate dough; fold in chopped olives, oregano, thyme, and rosemary. Shape into round boule, seam side down.
- 6Place on parchment-lined baking sheet; cover and proof 45-60 minutes until puffy.
- 7Preheat oven to 230°C (450°F) with baking stone or inverted tray inside. Place shallow pan on lower rack.
- 8Brush loaf with egg wash; sprinkle coarse salt. Score top with sharp blade in cross pattern.
- 9Slide bread onto hot stone; pour 1 cup hot water into lower pan for steam. Bake 10 minutes.
- 10Reduce heat to 200°C (400°F); bake 25-30 minutes until deep golden and internal temperature reaches 95°C. Cool on wire rack 1 hour before slicing.
Source: llm-generated