Olive Bread (Eliopsomo)
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Dough
- 300 gr./10.5 oz. all purpose flour
- 160 gr. to 180 gr /5.6 oz. to 6.3 oz. lukewarm water
- 1 tsp yeast
- 4 tsp sugar
- 1 tsp salt
- 100 gr./3.5 oz. olives, pitted and sliced
- In the mixer put the flour, yeast, sugar and salt.
- Pour the water and start mixing for about 10 minutes until the smooth ball is gathered around the hook.
- Take a bowl and oil it.
- Place the dough either in a warm place or in the oven for an hour.
- After the hour has passed deflate the dough and let it stand for another hour.
- After these two hours of rising, take the dough split in two and incorporate the olives to both of them by hand.
- Just knead a little bit until the olives are inside your dough.
- Let some olives to add them on top as a decoration.
- Form to balls pressed on top to flatten and put them on a pan covered with parchment paper.
- Let them rise for ½ hour and in the meantime preheat your oven to 175° C/345° F.
- Bake them for at least half an hour or until they become dark golden brown.
- Turn off the oven and let them in for another ten minutes so as to completely dry inside.
- Cut and serve with feta cheese.
- Trust me on that, feta and olives go together like crazy.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/olive-bread-eliopsomo/
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