Eliopsomo: Olive Bread

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

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.

Nutritional Guidelines (per serving)
52 Calories
3g Fat
5g Carbs
1g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)