Greek Olive Bread with Rosemary and Oregano

Step 1

In a liquid measuring cup or small bowl, stir together the water, oil and 2 teaspoons honey. In the bowl of a stand mixer with the dough hook, mix both flours, the yeast, dried oregano and pepper on low until combined, about 5 seconds. With the mixer running, add the water mixture and mix until a soft, slightly lumpy dough forms, about 3 minutes, scraping the bowl once or twice. Feel the dough; it should be sticky. If not, add water 1 teaspoon at a time, mixing after each addition, until the dough feels sticky but not wet. Let rest in the mixer bowl for 5 minutes.

Step 2

Add the salt and knead on medium until the dough is smooth and forms a mass around the hook, but still adheres to the sides of the bowl, about 5 minutes. Scrape the sides of the bowl and gather the dough in the center. Cover with plastic wrap and let rise at room temperature until doubled, 1 to 1½ hours. Meanwhile, in a small bowl, stir together the olives, garlic, rosemary and fresh oregano; set aside.

Step 3

Line a rimmed baking sheet with kitchen parchment. Lightly flour the counter. Turn the dough out onto the counter and, using your hands, gently press and stretch it into a 10-by-7-inch rectangle with a short side facing you. Distribute the olive mixture in an even layer over the dough, spreading it to the edges. Starting from the side nearest you, roll the dough into a tight log. Pinch the seam to seal and transfer seam side down to the prepared baking sheet. Pinch the open ends to seal, then tuck the pinched seams under; the loaf should measure about 10 inches long by 3½ inches wide. Loosely cover with plastic wrap and let rise at room temperature until doubled, about 1 hour.

Step 4

About 40 minutes into rising, heat the oven to 375°F with a rack in the lower-middle position. In a small bowl, whisk together 2 tablespoons water and the remaining 2 teaspoons honey.

Step 5

When the loaf has doubled, brush it with the honey-water mixture (you may not use it all). Using a paring knife, make 3 diagonal slashes, each about 3 inches long, in the loaf, spacing them evenly along the length of the loaf; the slashes should cut through the outermost layer of dough to reveal the olive filling just underneath. Bake until the loaf is golden brown and the center reaches 200°F, 40 to 45 minutes.

Step 6

Cool on the baking sheet on a wire rack for about 10 minutes. Transfer the loaf directly to the rack and cool completely, about 2 hours.