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Eliopsomo

The Quirky Foodster Team

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Ingredients

  • 500 g (4 cups) bread flour
  • 7 g (2 1/4 tsp) instant yeast
  • 8 g (1 1/2 tsp) salt
  • 300 ml (1 1/4 cups) warm water
  • 40 ml (3 tbsp) olive oil
  • 150 g (1 cup) Kalamata olives, pitted and chopped
  • 1 tbsp (1 tbsp) dried oregano

Method

  1. Combine flour, yeast and salt in a bowl.
  2. Add warm water and olive oil; mix and knead for 8 minutes until smooth.
  3. Fold in chopped olives and oregano until evenly distributed.
  4. Cover and prove for 1 hour until doubled.
  5. Shape into a round or place in a loaf tin, then prove a further 30 minutes.
  6. Bake at 200°C (400°F) for 30–35 minutes until deep golden and hollow-sounding when tapped.

Introduction: A rustic olive bread from the Greek islands and Peloponnese, eliopsomo folds chopped Kalamata olives directly into the dough, making it a filling, savory loaf often enjoyed on its own with a glass of wine.

Cultural Background: A rustic olive bread from the Greek islands and Peloponnese, eliopsomo folds chopped Kalamata olives directly into the dough, making it a filling, savory loaf often enjoyed on its own with a glass of wine.

Tips: Pat the olives dry before adding to avoid excess moisture in the dough. A drizzle of olive oil on top before baking deepens the crust color.

Variations: Sun-dried tomatoes or fresh rosemary are sometimes added alongside the olives.

Storage: Keeps wrapped at room temperature for 2 days; freezes well for up to 1 month.

Reheating: Warm in a 160°C (320°F) oven for 5–8 minutes.

Nutrition: Approx. 230 kcal, 6 g protein, 8 g fat, 34 g carbohydrate per serving.

FAQs:

Q: Which olives work best?

A: Kalamata olives are traditional, but any good-quality brined olive works.

Q: Can I add cheese?

A: Some regional versions include crumbled feta folded in with the olives.

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