Eliopita

There are various types of olive bread, but this herby, salty version is particularly morish, especially when eaten fresh and warm.

ELIOOPITA - OLIVE BREAD

SERVES… this recipe is for one small loaf

PREP TIME: 30 MINS + 2 hours proving

COOKING TIME: 25 MINS

INGREDIENTS: (to make two small loaves)

300g plain flour plus extra for dusting

g sea salt

4g dry quick yeast

65 g olives - (Here we’ve used kalamata but any olives, green or black will work) cut into chunks.

1 teaspoon dry or a hand-full fresh oregano

2 teaspoons finely chopped rosemary

two tablespoons extra virgin olive oil plus extra for greasing

150ml lukewarm water

METHOD:

Put flour into a large bowl or dish.

Add yeast and salt, keeping them apart.

Make a well in the centre and pour in the olive oil.

Add the herbs.

Now mix all together, slowly adding the water.

When the ingredients are well combined, turn out onto a flour dusted surface and kneed for about 10 mins. or until the dough is elastic and losing it’s stickiness. You may need to dust with more flour as you go.

Next, fold in the olives trying to get then evenly spread through the dough. This can be a bit tricky as they will try to fall away, but just show them who’s boss.

Using olive oil grease a pot or bread tin. It’s important that the containers are well oiled, bottom and sides, as this particular dough is only going to have one proving.

Shape the dough according to your pot or tin, gently place it in and cover with lid, cling film or towel.

Place them in a slightly warm place and allow the dough to rise for about an hour to an hour and a half until it has doubled in size and filling the container. 

Heat oven to 180C fan and bake for 25 mins. Turn out and tap the bottom. It should sound hollow, if not just put the loaf back in the hot oven for a little longer. Once baked cover with a tea towel and let it rest for a while before slicing. Enjoy whilst still warm.

If you have some left the following day, try toasting.