Olive bread – ‘Eliopsomo’


As deeper as I go into the cooking I realize that I love doughs and pastries. Using just water and flour you can make a ‘nest’ for all the ingredients you want, how amazing is that? Is olives what you like? Then you go ahead and make olive breads! I usually make one big bunch of them during the weekend and then I enjoy my lovely olive bread as breakfast every day at work! What a pleasure!

 the recipe



for the dough

  • 580gr. flour
  • 10gr. dry yeast
  • 400ml. lukewarm water
  • 1tsp. sugar
  • 1 1/2 tsp.salt

for the filling

  • 100gr. Greek olives cut in pieces
  • 3tbsp. olive oil
  • 3tbsp. oregano
  • 1/2tsp. salt



Prepare the dough

  • In a big bowl mix the yeast and the water until the yeast melts completely.
  • Add the sugar and stir a little bit.
  • Start adding the flour little by little and knead with your hand or a dough mixer.
  • After adding half of the flour, add the salt.
  • Continue adding the rest of the flour little by little while kneading the dough. You should have a soft dough that doesn’t stick to your hands. That means that you could need a little more or less flour, trust your senses!
  • When the dough is ready, cover the bowl with a clean towel and let it rest for 30′.



Getting ready

  • After the dough is ready  add the olives, oregano, olive oil and sat and knead again well. If needed add some extra flour. The dough should not stick in your hands. Let it rest for another 20′.
  • In the meantime preheat your oven at 190 degrees C.
  • When the dough is ready make small balls, you’ll get approximately 10 olive breads. Alternatively, you can shape each ball into long sticks with your hands and the made a knot with it. After baking your olive breads will have a great shape! Spread them in a pan covered with baking paper. Bake for 25′ till they get a nice brown color!




Apart from olives, you can also add green or red peppers or even some pieces of Feta cheese!



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