Eliopsomo (Greek Olive Bread)
A Greek style bread baked with kalamata olives and green onion.
total time: 2 hours 15 minutes
recipe by: Frankie
- 1 tsp plus 2 TBSP olive oil
- 1 cup warm water
- 1 packet active dry yeast (2 1/4 tsp)
- 3 cups bread flour plus extra
- 1/2 tsp salt
- 3/4 cup chopped kalamata olives
- 3 green onions, thinly sliced
- Add 1 tsp olive oil to a large bowl and set aside.
- In a separate large bowl mix together the warm water and yeast. Stir in the flour, salt, and remaining 2 TBSP of oil. Continue mixing until a dough is formed.
- Lightly flour a work surface and knead the dough until its smooth and elastic, 5 to 10 minutes. Form the dough into a smooth ball and place in the bowl with the tsp of oil. Flip the dough around a bit to cover in oil then cover the bowl and place in a warm place to rise until doubled in size, about 1 hour.
- Preheat the oven to 375°F. Lightly flour a baking sheet and set aside.
- Punch down the dough and flatten it out onto a lightly floured work surface. Sprinkle the olives and green onion on top of the dough then fold in the dough and knead until everything is well combined. Form the dough into a dome shape and place it on the floured baking sheet. Sprinkle a little more flour onto the dough and let sit, uncovered, for 20 minutes.
- Bake the bread in the preheated oven until golden brown, 25 to 30 minutes.
- Take the bread out of the oven and allow to rest for 15 minutes before slicing.