Dairy-Free Greek Olive Bread Breakfast

Ingredients

• 3 cups All-Purpose Flour
• 1 tablespoon Instant Yeast
• 1 teaspoon Salt
• 1 1/2 cups Warm Water
• 2 tablespoons Olive Oil
• 1 cup Kalamata Olives
• 2 tablespoons Fresh Rosemary

Instructions

1. 1In a large bowl, combine the 3 cups of All-Purpose Flour, 1 tablespoon of Instant Yeast, and 1 teaspoon of Salt. Stir them together briefly.
2. 2Add the 1 1/2 cups of Warm Water and the 2 tablespoons of Olive Oil to the flour mixture. Mix with a spoon or your hands until a shaggy dough just starts to form.
3. 3Turn the dough out onto a clean, lightly floured surface. Knead the dough for 5 to 7 minutes until it feels smooth and elastic. You can test this by gently pressing it with a finger; the dough should spring back.
4. 4Add the 1 cup of Kalamata Olives and the 2 tablespoons of Fresh Rosemary to the dough. Continue kneading for another 1-2 minutes until the olives and rosemary are evenly mixed throughout the dough.
5. 5Lightly grease a clean bowl with a little of the olive oil. Place the dough into the greased bowl, turning it once to coat the top. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 hour, or until it has doubled in size.
6. 6When the dough has finished rising, gently punch it down to release the air. Shape the dough into your desired loaf form. Place the shaped dough onto a baking sheet that has been lined with parchment paper.
7. 7Preheat your oven to 375°F (190°C).
8. 8Bake the loaf for 30 to 35 minutes. The bread is ready when it is golden brown on top and sounds hollow when tapped on the bottom.
9. 9Allow the bread to cool completely on a wire rack for at least 30 minutes before slicing and serving. This helps the inside set properly.

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