(Greek Olive Bread)
Eliopsomo is a traditional Greek bread made with flour, water, yeast, salts, black olives, and flavourings such as honey and rosemary.
The saltiness of the olives pairs exceptionally well with the slightly sweet honey bread dough. The bread can be used for sandwiches paired with feta cheese and olive oil, or it can be used for dipping into a combination of olive oil, oregano, salt, and pepper.
- 500 grams of all-purpose flour
- One sachet of dried yeast (8 gr)
- 1/3 cup extra virgin olive oil
- 1 tsp salt
- 1 tsp crushed dried rosemary
- 1 tsp oregano
- 1 cup pitted Kalamata olives
- 1 tsp sugar
- 1 ½ cups lukewarm water (may not need it all)
- In a bowl, mix the flour with the dried yeast and the oregano, add the sugar, salt, and olive oil and with your hands, rub the flour with oil until absorbed.
- Slowly pour in the water gradually and mix with your hands. Knead the dough without adding extra flour until it pulls away from the bowl and forms a smooth ball. Continue kneading until the dough is not sticky on your hands.
- Once this is done, add the crushed rosemary and the olives and mix.
- Oil a loaf baking tin and place dough pressing and arranging it to spread and flatten. Brush with olive oil and put the olives on top.
- Cover with cling film and a napkin and place in a warm place, and let it rise.
- Preheat the oven to 200 degrees C.
- Place the baking trays containing the olive bread on the middle rack of the preheated oven. Toss some water onto the hot baking sheet on the bottom rack and close the door.
- Bake for about 30 minutes.
- Let cool entirely on a wire rack before slicing.
Prep: 25 min. + Rising Bake: 25 min. + cooling Makes one loaf (16 slices)
You can also make the bread in your stand mixer using the dough hook.