|Nutritional Guidelines (per serving)|
|Servings: 4 loaves (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||3%|
|*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.|
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
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.