OLIVE BREAD

Directions

1. Pour the milk into a large glass bowl and stir in the yeast until it dissolves. Set aside for 10 minutes.
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. Cover the bowl with a towel, place it in a warm spot and let it rise for an hour.
4. Preheat the oven to 375° F. Place a 12” cast iron skillet in the oven until it is very hot.
5. Add the Kosterina Extra Virgin olive Oil, chopped Kalamata olives and dried 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. Carefully remove the hot pan from the oven, line it with a piece of parchment paper and immediately add the dough, spreading and smoothing the top with a spatula.
7. Bake for about 30 minutes or until it is golden brown on the top and the bottom.
8. Let the bread rest in the pan before placing on a wire rack to cool. Enjoy!
9. NOTE: If desired (and we highly recommend it), add 1/2 cup crumbled feta cheese OR substitute half of the olives with the crumbled feta cheese.