Maslinov Povitica

Ingredients

All-purpose flour

4 cups

Active dry yeast

2 1/4 teaspoons

Warm water

1 1/2 cups (about 110°f or 43°c)

Olive oil

1/4 cup, plus extra for greasing

Salt

1 teaspoon

Egg

1, beaten (for egg wash)

Black olives

1/2 cup, pitted and chopped

Green olives

1/2 cup, pitted and chopped

Feta cheese

1 cup, crumbled

Fresh rosemary

1 tablespoon, finely chopped

Fresh parsley

1 tablespoon, finely chopped

Instructions

1. In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes, until it becomes foamy.
2. In a large mixing bowl, combine the all-purpose flour, olive oil, and salt. Add the yeast mixture and stir until a dough begins to form.
3. Transfer the dough to a lightly floured surface and knead it for approximately 5 minutes, or until the dough is smooth and elastic.
4. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and allow it to rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat your oven to 375°F (190°C).
6. In a separate bowl, combine the chopped black olives, green olives, crumbled feta cheese, chopped parsley, and chopped rosemary to create the filling.
7. Once the dough has risen, punch it down to release the air, then roll it out into a large rectangle on a floured surface.
8. Spread the olive and cheese mixture evenly over the rolled-out dough, leaving a small border around the edges.
9. Starting from one long side, tightly roll up the dough into a log, ensuring the filling stays inside.
10. Carefully place the rolled dough onto a greased baking sheet, seam side down.
11. Brush the top of the dough with the beaten egg for a glossy finish.
12. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
13. Once baked, remove the Maslinov Povitica from the oven and allow it to cool slightly before slicing and serving warm.