Bread with Black Olives
(Zeytinli Ekmek)
Dough:
7 gr or 8 gr (1 packet) instant yeast
1 tsp sugar
1/4 cup lukewarm water
3 1/2 cups all purpose flour, unbleached
1/2 tsp salt
3/4 cup lukewarm water
1/2 cup lukewarm milk
Filling ingredients:
1/2 cup black Turkish olives*, seeds discarded, cut in halves
1/2 cup extra virgin olive oil
1 medium sized onion, thinly sliced
1 tbsp oregano
1 tbsp lemon zest
1 tsp crushed red pepper
Loaf Cake Mold
Mix the yeast, sugar and 1/4 cup lukewarm water in a small bowl. Stir well so the yeast dissolves. Let it rest for 15 minutes - it will become bubbly.
Sift the flour and salt in a large bowl. Add the bubbly yeast mixture, lukewarm water and lukewarm milk. Mix and put the dough on the lightly floured counter and knead well for about 15 minutes until it becomes smooth. Put the dough into a container with a lid. Keep it in the fridge overnight.
The following morning, place all the filling ingredients in a large bowl with the dough. Start kneading, but don't worry; the dough will absorb all the oil and the olives, just keep kneading with both your hands:) When done, place the dough into the Loaf Cake Mold and put in a warm spot for about an hour until the dough doubles in size. With a razor or very sharp knife make 1 cm long deep slashes on the dough for the steam to come out.
Preheat the oven to 420 F at least 20 minutes before you start baking. Place the mold on the middle rack. After 30 minutes turn the heat down to 400 F and spray cold water on the dough. Bake for a total of 40 minutes. Place the Bread with Black Olives on the wire rack so it cools. Then slice it up and serve.
Serve with tomato, feta cheese, cucumber and Turkish Tea for breakfast or lunch or dinner:) It also goes great with Seafood recipes:)
* Don't use ready-to-use sliced black olives that come in a jar or can. The taste won't be the same. Turkish olives are generally a bit wrinkly. Hopefully you can find some or similar ones at Turkish or middle-eastern stores.
Meal Ideas:
- Fish Soup, Haddock Fillets with Sauce and Prune Dessert with Walnuts.
Labels: Bread-Pide
15 Comments:
Merhaba Binnur,
Sayfani zevkle takip ediyorum, gecen gun esimle zeytinli ekmek muhabbeti yapiyorduk ve bugun sayfanda gorunce cok sevindim, mutlaka deniycem, sonucu bildiririm. Sevgilerr...
Merhaba Feyza,
Umarim Efecigim de sever Zeytinli Ekmegi, sana bayagi yardim edecege benziyor, mutfakta pek ciddi calisiyor!...cok sevimli:))Guzel ailene en icten sevgilerimi yolluyorum:)
it tasted excellent in turkey and even when i made it on my own! cheers for the recipe
I made this over the weekend, and it was, without exaggeration, the best bread I have ever made. I made the eggplant/beef moussaka too (also great). Cok tesekkur ederim!
Thank you very much Amy:) It is a lovely comment, you made my day:)
Afiyet olsun!
Hi Binnur, I'm a friend of Amy's and I built a dinner around this bread after reading about how much she had enjoyed it. Even my guest that doesn't like olives had seconds! Thanks for publishing the recipe.
Hi Michelle,
You're very welcome. It is great bread recipe even when one doesn't
like olives too much:))
Binnur-
This bread is fabulous! I have been using many of your recipes and my Turkish fiance and I love all of them, and they are so easy to understand! I have made this bread twice now and plan to many more times in the future. As my fiance says, it is a meal in itself...we especially love eating it with feta cheese. The first time, I made it exactly as written. The second, I made a whole wheat dough and added your filling ingredients and this turned out great as well. Thank you so much for all of your wonderful recipes!
I think serving olives as an appetizer for your family dinner adds such a nice touch. A friend of mine suggested that I check out http://www.lindsayolives.com/ They offer a huge selection of many olives and also they suggest so many great recipes.
Hi Binnur,
What a great recipe, didn't think it would work when I started mixing the olives and oil in the morning, but with a thorough kneading it turned out fine. One question, should the refrigerated dough be left to warm up before adding oil and olives?
Marty
Hi Marty,
I don't keep the dough at room temperature..I knead them all right away:)
hi binnur
im looking to make this receipe but ive been given a medium size"sinni" i think thats what you call this round baking dish. would i have to double any of the ingredients or should i follow as the receipe says. many thanks kim.
Hi Kim,
I don't know about the size of the sini. So you need to make a decision:) Sini is a shallow round tray and the bread has yeast in it so it will rise when it's baked. I am not sure that the sini is a good choice for this bread.
Hi, can you tell me if it's necessary to chill overnight? Thanks
Hi,
You should keep it in the fridge for at least 2hrs :)
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