Eliopitta: Olive Bread

Name: Eliopitta: Olive Bread
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT2H5M0.000S
Yield: 12 servings
Cuisine: european
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped fine; 4 cups flour, sifted; 1 tablespoon baking powder; 1 teaspoon salt; 3/4 cups warm water; 1/4 cup extra-virgin olive oil; 1 tablespoon thyme, chopped fine; 1 cup Kalamata olives, pitted and chopped; Milk, for a glaze

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Level: Intermediate
Total: 2 hr 5 min

Prep: 25 min
Inactive: 20 min
Cook: 1 hr 20 min

Yield: 12 servings

Level: Intermediate
Total: 2 hr 5 min

Prep: 25 min
Inactive: 20 min
Cook: 1 hr 20 min

Yield: 12 servings

Ingredients

2 tablespoons olive oil

1 medium onion, chopped fine

4 cups flour, sifted

1 tablespoon baking powder

1 teaspoon salt

3/4 cups warm water

1/4 cup extra-virgin olive oil

1 tablespoon thyme, chopped fine

1 cup Kalamata olives, pitted and chopped

Milk, for a glaze

Directions

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 F.
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.