Olive Bread: Eliopsomo’s Warm Embrace
Soft dough entwined with briny olives and fragrant herbs—each slice resonates with the heart of the Mediterranean. In its golden crust lies a whisper of sunlit groves, salty sea breezes, and family tables.
Ingredients
- 500 g flour
- 300 g water
- 50 g warm water (for the yeast)
- 1 packet dry yeast
- A pinch of salt
- 30 g olive oil
- 500 g pitted and finely chopped olives
Instructions
- Prepare the Dough:
Place the flour in a bowl and make a well in the center. Add the olive oil, salt, cold water, and the warm water mixed with the yeast. Knead until a soft dough forms. - Incorporate the Olives:
Flatten the dough slightly with your hands, sprinkle the chopped olives over it, and knead gently to distribute the olives evenly throughout the dough. - Rest and Rise:
Place the dough in a greased baking tray and let it rest in a warm place for about 30 minutes or until it has risen. - Bake:
Preheat your oven to 170–180°C (340–360°F). Bake the bread until it develops a golden-brown crust, approximately 25–30 minutes, depending on your oven. - Cool and Serve:
Once the bread is baked to perfection, remove it from the oven and let it cool before slicing.
What Is Eliopsomo?
A classic Greek olive bread made by folding chopped Kalamata olives (and sometimes rosemary or orange juice) into a yeast dough. Rustic, savory, and deeply aromatic.
Tips for Perfect Olive Bread
Use pitted, coarsely chopped olives to avoid tearing the dough. Let the loaf rise fully, bake in a steam-enabled oven (or use a Dutch oven/cloche) for a crisp crust.
A Taste of Tradition
This homemade olive bread brings a taste of the Mediterranean to your table. With its soft texture and the rich, briny flavor of olives, it’s perfect as a snack, an accompaniment to meals, or simply enjoyed with a drizzle of olive oil. Share it with loved ones and savor the simple joys of traditional baking!
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