GREEN OLIVES PHILADELPHIA RECIPES

Steps:

• Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
• Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
• Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
• Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.

Steps:

• Preheat oven to 400°. Drain 4 oz. olives and place on a cutting board. Lightly smash with the heel of your hand just to break apart skin and flatten slightly.
• Smash 3 garlic cloves and peel.
• Using a vegetable peeler, remove peel from 1 lemon in long wide strips.
• Cook lemon peel, olives, garlic, ½ cup oil, and ½ tsp. red pepper in a small saucepan over medium-low heat, swirling occasionally, until garlic is sizzling and golden around the edges, 5–7 minutes.
• Meanwhile, crumble 3 oz. feta into a shallow serving bowl.
• Pour oil mixture over feta. Let sit at least 10 minutes and up to 1 hour.
• Meanwhile, tear bread into large pieces and place in oven directly on rack. Bake until craggy edges are golden, 5–8 minutes. Serve with marinated feta and olives for dipping.