Greek olive and oregano bread (eliopsomo)
A rustic Greek loaf packed with Kalamata olives, oregano, and olive oil, with a chewy crumb and burnished crust.
Adapted for the home kitchen from documented Greek recipe references
Ingredients
Written for a 30 × 40 cm baking sheet
Units
Temperature
Servings
- 500 g strong white bread flour rounded
- 7 g instant yeast rounded
- 10 g fine salt rounded
- 320 ml lukewarm water rounded
- 45 ml extra-virgin olive oil rounded
- 180 g pitted Kalamata olives, well drained and chopped rounded
- 8 g dried Greek oregano rounded
- 10 g sesame seeds, optional rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Mix flour, yeast, salt, water, and 30 ml oil. Knead until elastic, about 9 minutes.
- Pat the olives very dry. Knead olives and oregano into the dough only until evenly distributed.
- Cover and rise for 60 to 75 minutes, until doubled.
- Shape into a round loaf, set on a lined tray, brush with remaining oil, and proof for 30 minutes. Heat the oven to 200°C.
- Slash the top, add sesame if using, and bake for 35 to 40 minutes until dark golden and hollow-sounding underneath. Cool fully before slicing.
Notes
- Wet olives create gummy pockets, so drain and blot them thoroughly.
- Add the olives after gluten development; their sharp edges otherwise tear the dough during kneading.
Sources consulted
Good with
- Greek salad with sardines
- İmam bayıldı: Turkish stuffed aubergines
- Koupépia: Cypriot stuffed vine leaves
- Smoky white bean, sausage, and kale stew
Sources consulted
From Christoph Mayer