Ingredients:
4 cups bread flour (extra for covering kneading surface)
1 tablespoon yeast (one 7g packet)*
3/4 cup Kalamata olives, chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons Greek honey
3 tablespoons olive oil (extra for coating)
1 teaspoon rosemary
1 1/2 cup warm water
Method:
1. If needed, add yeast to mixing bowl with 3 tablespoons warm water. Set aside for 10 min to activate yeast.
2. In a large bowl add flour, yeast, garlic powder, salt, honey, olive oil, rosemary, and water. Mix well.
3. Knead dough on lightly floured counter until dough is elastic, about 10 min. Add more flour if too wet.
4. Coat bowl and dough with light layer of olive oil. Place dough in bowl and cover.
5. Let rise until double in size, about 2 hrs. Once dough has risen, place on floured surface and flatten out by hand.
6. Place chopped olives in centre of dough. Begin to knead olives into dough. Continue until olives are thoroughly mixed.*
7. Roll dough into ball, and separate evenly to produce two pieces.
8. Place each piece on baking sheet lined with parchment paper. Form into the size and shape of a bread loaf. Coat with olive oil.
9. Place in preheated oven at 200 °C for 25-30 min, until golden brown. Remove and set on wire rack to cool.
10. Cut into slices and serve with some olive oil infused with oregano.
* Note: when adding the olives, the dough may become a little wet due to liquid from olives. Just add flour accordingly.