Greek Olive and Onion Bread

Activate the Yeast: In a small bowl, sprinkle the yeast over 1/2 cup of warm water. Ensure the water is no more than 100°F (40°C) to avoid damaging the yeast. Let stand for 5 minutes until softened and a creamy foam forms, indicating the yeast is active.

Caramelize the Onions: Heat a large skillet over medium heat. Add the olive oil, followed by the diced red onions. Cook, stirring frequently, for about 8-10 minutes, or until the onions are softened and slightly caramelized. Remove from heat and set aside to cool slightly.

Combine Ingredients: In a large bowl, whisk together the bread flour, salt, sugar, dill, garlic powder, olives, and the cooked, slightly cooled onions. Make a well in the center and add the yeast mixture along with the remaining 1 3/4 cups of warm water. Mix until the ingredients come together to form a sticky dough.

Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. This step is crucial for developing the gluten and achieving the right texture.

First Rise: Lightly oil a large bowl. Place the kneaded dough in the bowl, turning to coat it with oil. Cover the bowl with a clean, damp cloth or plastic wrap. Let rise in a warm place (80-95°F/27-35°C) for about 1-1.5 hours, or until the dough has doubled in volume.

Shape and Second Rise: Lightly grease two baking sheets. Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces using a knife. Shape each piece into a round loaf and place them on the prepared baking sheets. Cover the loaves with a damp cloth and let rise for another 30-40 minutes, or until doubled in volume.

Bake: Preheat the oven to 450°F (230°C). Bake the loaves in the preheated oven for 35-40 minutes, or until the tops are golden brown and the bottoms sound hollow when tapped. Rotate the baking sheets halfway through to ensure even browning.

Cool and Serve: Let the loaves cool slightly on a wire rack before slicing and serving. Enjoy warm or at room temperature.