Eliopsomo: Olive Bread

Photo of Greek Olive Bread
Eliopsomo: Greek Olive Bread. Photo © N. Gaifyllia, licensed to About.com, Inc.
  • 110 mins
  • Prep: 90 mins,
  • Cook: 20 mins
  • Yield: 4 loaves (16 servings)
Ratings

In Greek: ελιόψωμο, say: eh-lee-OHP-so-moh

Olives and bread... what could be a more basic combination in a Greek bread? This recipe for Greek olive bread can be made with black or green Greek olives.

For an updated version, click here: Greek Olive Bread | Eliopsomo

What You'll Need

  • 6 3/4 ounces/200 ml water (warm)
  • 2 1/4 teaspoons dry yeast (1 package)
  • 3 1/4 cups ​all-purpose flour
  • 1 teaspoon sea salt
  • 2 teaspoons sugar
  • 4 teaspoons olive oil
  • 1/3 pound/150 g Greek olives (coarsely chopped)

How to Make It

Dissolve the yeast in warm water.

In a large bowl, combine flour, salt, sugar, and oil and mix. Add water/yeast mixture and knead on a lightly floured surface until the dough is smooth and doesn't stick to hands (about 20 minutes).

Form dough into a large round loaf and place on a floured pan or cookie sheet in a warm place, cover with a light kitchen towel and allow to rise for 40 minutes.

Punch down the dough, add olives, and knead until the olives are distributed throughout the dough.

Preheat oven to 395° (200°C).

Divide dough into 4 equal parts and form into loaf shapes. Score the top of each loaf in 3 or 4 places, place on a floured baking pan (well spaced out) in ​a warm place, lightly covered, and allow to rise for about 20 minutes.

Bake on the middle rack at 395° (200°C) for about 20 minutes. (The loaves should sound hollow when tapped on the bottom.)

Yield: 4 loaves of Greek olive bread.