Olive Bread

Instructions

1. 1

   Pour the milk into a large glass bowl and stir in the yeast until it dissolves.  Set aside for 10 minutes.

2. 2

   Mix the flour and the salt in a small bowl and slowly add it to the bowl with the milk and the yeast, stirring gently with a wooden spoon, until the flour is well incorporated. At this point, the dough will still be sticky – do not add more flour. Alternatively, you can use a stand mixer equipped with a dough hook. (That’s is what I usually do.)

3. 3

   Cover the bowl with a towel, place it in a warm spot and let it rise for an hour.

4. 4

   Preheat the oven to 375° F. Place a 12” cast iron skillet in the oven until it is very hot.

5. 5

   Add the Kosterina extra virgin olive oil, the chopped olives and the oregano to the bread dough and mix well with a spatula, folding over the dough and scrapping the sides of the bowl, until well incorporated. 

6. 6

   Carefully remove from heat the hot pan, line it with a piece of parchment paper and immediately add the dough, spreading and smoothing the top with a spatula.

7. 7

   Transfer the pan to the oven and bake for about 30 minutes or until it is golden brown on the top and the bottom.

8. 8

   Remove from the oven and let the bread cool a bit in the pan. Place on a wire rack to cool.