Maslinov Povitica

Ingredients

• Egg - 1, beaten (for egg wash)
• Fresh rosemary - 1 tablespoon, chopped
• Fresh parsley - 1/4 cup, chopped
• Feta cheese - 1 cup, crumbled
• Black olives - 1 cup, pitted and chopped
• Green olives - 1 cup, pitted and chopped
• Salt - 1 teaspoon
• Olive oil - 2 tablespoons
• Warm water - 1 cup
• Active dry yeast - 2 1/4 teaspoons
• All - purpose flour - 3 cups

Instructions

1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
2. In a large mixing bowl, combine the flour, olive oil, salt, and the yeast mixture. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Preheat the oven to 375°F (190°C).
6. In a separate bowl, mix together the green olives, black olives, feta cheese, parsley, and rosemary.
7. Punch down the risen dough and roll it out into a rectangle on a floured surface.
8. Spread the olive and cheese mixture evenly over the dough, leaving a small border around the edges.
9. Starting from one long side, tightly roll up the dough into a log.
10. 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 shiny finish.
12. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
13. Allow the Maslinov Povitica to cool slightly before slicing and serving.