ELIOPSOMO

  

                                                                           

             

 

Eliopsomo also known as Greek olive bread is the ultimate comfort food.  Enjoy a warm slice with some feta for breakfast.

 

3 ¼ cups plain flour

1 ½ tsp dry yeast

1 ½ tsp salt

1 ½ cups warm water

A little extra flour

Olive oil for the bowl

 

Mix the flour, yeast, and salt add the warm water and knead in a mixer for 5 minutes.  The batter will be a bit sticky, add the chopped olives and mix well and knead for 2 minutes so that the olives are mixed evenly in the batter.  Shape the batter into a round loaf. Cover with cling film and a small blanket and allow to rise until doubled in bulk. 

 Punch the dough down and shape it into a round loaf once again.  Allow to do double in bulk and bake in an oven preheated to 180 C (350 F) for 30 minutes with a lid on, then remove the lid and bake for 15 minutes until golden brown all over.  Allow cooling before slicing.