If I were to write my title just as olives and oregano mini breads recipe, you might probably wrongly think that these tiny round loaves might not be that extraordinary.
I, myself, was surprised by just how good they were.
I love olives and olive oil, implicitly, a lot.
And I love all kind of herbs.
I think you’re probably going to see a lot of recipes for breads with different kind of herbs.
It’s not my fault that they’re so good.
Compared to focaccia, they’re almost on the same level in terms of how good they are.
But there always has to be a winner.
I’ll keep mine a secret.
Ingredients:
- 1 cup warm water
- 3 cups white bread flour
- 2 teaspoons dry active yeast
- 1 teaspoon salt (add more if you like your food salty)
- 1 teaspoon sugar
- 2 tablespoons olive oil (if you don’t have, add vegetable oil or substitute it with whatever type of oil you prefer)
- 4 tablespoons chopped olives or as much as you want for a more/less intense flavor
- 2 teaspoons dried oregano
Directions:
1. Start by adding all the ingredients (except for the olives and dried oregano) in the bread machine pan.
Add the ingredients in the order recommended by the manufacturer.
As soon as the dough is kneaded, press the Start/Stop button and remove it.
You can also make the dough by hand (see bellow).
2. Add the olives in the dough together with some dried oregano, it’s up to you how much you want to add, and knead it a little until you evenly incorporated the newly added delicious ingredients.
3. After that, make tiny buns of dough.
When portioning the dough so that you can obtain mini breads, take into consideration that those buns will double in size, after they’ve risen.
4. Let them rise in a warm place until they double in size, for about 2 hours.
5. Score the mini breads.
6. Bake them at 375 degrees Fahrenheit for up to 30 minutes or until golden brown, as always.
Making the dough by hand
1. Take a small bowl and add the 1 cup of warm water together with the 2 teaspoons of dry active yeast.
In about 10 minutes the yeast will dissolve.
Or you can skin on the 10 minutes wait, there’s actually no need for the dry active yeast to be dissolved.
2. In a separate large bowl add the 3 cups of bread flour, the salt, the sugar and the olive oil.
Mix them a bit then pour over the yeast mixture.
That’s the basic recipe for a white bread dough.
3. Now comes the fun part when you get your hands dirty.
But you also experience how these simple ingredients take such a beautiful shape.
Get your hands into that flour and all the other ingredients and start kneading.
Knead for about 10 minutes or even more.
Below,
You will find the rest of the steps illustrated, it’s not long until you are all done with this mini breads with olives and oregano recipe.
Add olives and oregano to the dough
Once you’ve kneaded the dough you can simply add the olives and the dry oregano.
Knead the dough a bit more until these two new ingredients have been thoroughly incorporated.
I used black olives because they give such a nice contrast but I love green olives, as well.
You can add whichever type you like best.
Shape the dough and put the mini bread in a baking tray
Shape the dough into a large ball and then divide it into smaller pieces.
Slice the dough with a knife or break it by hand.
Then shape the pieces of dough into nice small balls.
The size is up to you, you can make them as small as you want.
Just remember that these have to rest for about 2 hours, in which time they will double in size.
Final result: Delicious homemade mini bread with olives and oregano
After it has risen, score the dough with a knife.
Preheat your oven and that’s it.
In about half an hour you will get some golden crust mini breads with olives and oregano that pack a delicious flavor.
And that’s it!
It’s so simple and delicious that it would be a shame not to try this recipe whenever you have some time
Baking can be so rewarding, especially when it’s something that anyone can do, no matter their skill level.
I really hope you will try my olives and oregano mini breads recipe!
