Eliopsomo: Olive Bread

Photo of Greek Olive Bread
Eliopsomo: Greek Olive Bread. Photo © N. Gaifyllia, licensed to About.com, Inc.
Ratings
  • Total: 110 mins
  • Prep: 90 mins
  • Cook: 20 mins
  • Yield: 4 loaves (16 servings)
Nutritional Guidelines (per serving)
52 Calories
3g Fat
5g Carbs
1g Protein
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Nutrition Facts
Servings: 4 loaves (16 servings)
Amount per serving
Calories 52
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 158mg 7%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Protein 1g
Calcium 21mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Ingredients

  • 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)

Steps 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.