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GreekAuthentic Cuisine

Eliopsomo

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Eliopsomo

Eliopsomo, a cherished staple in Greek households, draws its roots from the abundant olive groves that dot the landscape. This olive bread is not reserved for special occasions or festive tables, but rather a comforting everyday presence. Crafted with care in home kitchens, it captures the essence of Greek simplicity and flavor, often shared among friends and family at leisurely meals.

The taste of Eliopsomo is a harmonious blend of briny Kalamata olives and fragrant oregano, enveloped in a soft, chewy crumb. The rich olive oil lends a luscious touch, while a gentle sprinkle of sea salt enhances its savory profile. Each slice offers a delightful contrast of textures and a reminder of the Greek devotion to fresh, honest ingredients.

Ingredients

  • 500 gbread flour
  • 300 mlwater
  • 1 tspyeast
  • 80 gKalamata olives — chopped
  • 3 tbspolive oil
  • 1 tsporegano
  • to tastefine sea salt

Method

  1. In a large mixing bowl, combine 500 g bread flour with 1 tsp yeast and a pinch of fine sea salt. Gradually add 300 ml of lukewarm water while stirring with a wooden spoon until a shaggy dough forms. Add 2 tbsp of olive oil and continue to mix until the dough starts to come together.
  2. Transfer the dough onto a lightly floured surface. Knead it by hand for about 10 minutes, pushing it away with the heel of your hand and folding it back over itself. The dough should become smooth and elastic, bouncing back slightly when pressed with a finger.
  3. Place the kneaded dough in a lightly oiled bowl, turning it to coat with oil. Cover the bowl with a damp cloth and let it rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, depending on the room temperature.
  4. Once risen, gently deflate the dough and transfer it back to the floured surface. Flatten it slightly and sprinkle 80 g of chopped Kalamata olives and 1 tsp oregano evenly over the dough. Fold the dough over the olives and knead gently to incorporate them evenly.
  5. Shape the dough into a round loaf by tucking the edges under to create a smooth top. Place it on a baking sheet lined with parchment paper. Cover it loosely with a cloth and let it rest for another 30 minutes, allowing it to rise slightly again.
  6. Preheat your oven to 220°C (428°F). Just before baking, drizzle the loaf with the remaining 1 tbsp of olive oil and sprinkle a little more sea salt on top. Bake in the center of the oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  7. Remove the bread from the oven and transfer it to a wire rack to cool completely. This cooling period is crucial for the crumb to set properly, ensuring the bread is not gummy when sliced.
  8. Once cooled, slice the Eliopsomo and serve it with additional olive oil, cheese, or more olives on the side. Enjoy the rich, savory flavors that are characteristic of this traditional Greek bread.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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