Oregano Olive Oil Bread
Recipe pictures below!
Recipe (makes 6 loaves):
4 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 tbsp active dry yeast
1 tbsp sugar
1 tsp salt
1/3 cup olive oil
2 tbsp yogurt
1 3/4 cup warm water
2 cups fresh Za’atar or oregano leaves
Directions:
Prepare the fresh oregano by washing them well, then patting the leaves dry, and pealing the leaves off the stems.
In a bowl, add the flour, whole wheat flour, active dry yeast, sugar, and salt. Mix the dry ingredients well.
Then in a separate small bowl, add the olive oil, yogurt, and warm water. Mix well then pour on top of the dry ingredients.
Start to mix the dry and wet ingredients until no flour remains then knead the dough for 5-8 minutes. In the last min add the fresh oregano leaves and fold the oregano within the dough.
Cover the dough and allow it to rise for at least 2 hours.
Once the dough doubles in size, remove it from the bowl on to a clean surface and divide it into 6 portions.
Preheat the oven to 425 F
Shape each dough into an even circle, then poke a whole through the center.
Brush each dough with olive oil generously.
Place the shaped dough onto a baking sheet and bake in the oven on the bottom rack for 15 minutes then transfer to the top for 10 minutes or until golden brown.
Remove from the oven and allow to cool slightly before serving.
