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
Prep Time: 1 hour, 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour, 50 minutes
- 6 3/4 ounces (200 ml) of warm water
- 1 package dry yeast (2 1/4 teaspoons)
- 3 1/4 cups of all-purpose flour
- 1 teaspoon of sea salt
- 2 teaspoons of sugar
- 4 teaspoons of olive oil
- 1/3 pound (5 1/3 ounces, 150 gr) of coarsely chopped Greek olives
- additional flour
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 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.