Imagine pulling a warm, golden loaf of Easy Greek Olive Bread, or Eliopsomo, from your oven, the aroma of freshly baked bread mingling with the rich scent of olives and olive oil. This delightful recipe not only captures the essence of Greek cuisine but also adds a rustic charm to your dining table. Perfect for dipping, toasting, or simply enjoying on its own, this olive bread is sure to impress your family and friends. Whether you’re a seasoned baker or a novice in the kitchen, this simple yet flavorful recipe will have everyone asking for seconds. Ready to elevate your bread game? Let’s dive into the delicious world of Eliopsomo!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Greek
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- 1 packet active dry yeast
- 1/2 cup black olives, pitted and chopped
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp sugar
Instructions
- In a small bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes frothy and bubbling, indicating the yeast is active.
- In a large mixing bowl, sift the all-purpose flour and add salt. Create a well in the center of the flour mixture.
- Pour the activated yeast mixture into the flour well, along with the olive oil. Mix gradually with a wooden spoon or your hands until a soft, slightly sticky dough forms.
- Gently fold in the chopped black olives, ensuring they are evenly distributed throughout the dough.
- Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. The dough should spring back when pressed.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 1 hour or until the dough has doubled in size.
- Punch down the risen dough and shape it into a round loaf on a baking sheet lined with parchment paper.
- Using a sharp knife, make a few shallow diagonal cuts across the top of the loaf to allow steam to escape during baking.
- Preheat the oven to 375°F (190°C). Let the shaped loaf rest and rise again for about 20 minutes before baking.
- Bake the bread for 25-30 minutes, or until the crust is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let the bread cool on a wire rack for at least 15 minutes before slicing.
- Serve warm, optionally drizzled with extra olive oil or accompanied by a Greek salad.
Tips
- Activate Your Yeast: Make sure your water is warm but not hot—around 110°F (43°C) is ideal. This ensures the yeast activates properly for a fluffy loaf.
- Kneading Technique: When kneading, use the heel of your hand to push the dough away from you, then fold it back over. This technique helps develop gluten for a better texture.
- Rising Time: If your kitchen is cool, consider placing the dough in an oven (turned off) with the light on. The gentle warmth will help it rise faster.
- Olive Varieties: Feel free to experiment with different types of olives, such as Kalamata or green olives, to customize the flavor profile of your bread.
- Check for Doneness: When tapping the bottom of the loaf, it should sound hollow. If it doesn’t, give it a few more minutes in the oven.
- Serving Suggestions: This bread pairs beautifully with a drizzle of extra virgin olive oil, balsamic vinegar, or alongside a fresh Greek salad for a complete meal.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
