Olive Bread - Eliopsomo
Apart from the classic country bread you are always served at any Greek restaurant, you will most probably also get to meet our beloved olive bread. Very easy to make and delicious.
- 1 1/4 cups lukewarm water
- 1/2 tbsp powdered yeast
- 1/2 tbsp sugar
- 3 1/2 cups of flour
- 1/2 tsp salt
- 1/8 cup olive οil
- 1/2 (half a cup) Kalamata olives pitted and cut
Preheat the oven to 200°C
Ιn a bowl dissolve the yeast and sugar in 1/2 cup lukewarm water and let it stand for 15 minutes.
Add the rest of the water and fold in the flour little by little and knead.
Add salt and olive oil and continue to knead until it becomes a very soft dough.
Form balls, place in oiled recipient, cover with "cling-film" and let stand till doubled in size (one hour approx).
When the dough has risen, uncover and knead it again to deflate.
Οil a baking tray and roll out the dough to form a rectangle, place olives on dough and fold as follows: fold one side over and then the other side οn top and seal, by pinching each side.
Place the dough in the tray with the joints facing down and gently, using your fingers spread the dough out.
Cover with an oiled membrane and let stand for one hour approximately.
Then bake for 20 to 30 minutes until golden brown.
Once the olive bread is ready remove from the oven and let it cool.