Olive Bread (Eliopsomo)

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First I would like to apologize to all of you for not being able to visit your blogs the last couple of days, as I am a little sick. Sore throat, nose that sneezes and generally all these beautiful and exciting things that come with the common cold. I avoid sitting in front of the computer so much because my eyes are burning after a while. So, just bear with me and I will get back in a couple of days stronger than before, or so I hope, unless my cold has other things in its mind. This is a post I have already prepared a few days ago since these days I drink a lot of soup.
My relationship to bread is the kind of love and hate one. When I succeed in making a good loaf of bread I love it and when I fail I hate it. Bread is not my strong point, I know that but I cannot accept the defeat. Sometimes I am stubborn as mule. I refuse to give up and I will try and try and try. You my blog-friends will be the witnesses of my efforts and I promise you I will only occupy you with my successes and not my failures.
In Greece we still have bakeries in every neighborhood that sell bread and other yeast or sweet things. My husband loves this type of bread and I always wanted to try and make it at home.
So, from my introduction you can understand that this bread was a success and I may dare to say huge one. First of all is as simple as you say go and second is so tasty, I guarantee you everyone will love it in your family.

 

So, if you are like me my friends out there in the huge blogosphere and bread is your Achilles’ heel then follow me in making this beautiful and easy bread and nobody will know.

Olive Bread (Eliopsomo/Ελιόψωμο)
Ingredients
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

Olive bread preparation

 

Instructions

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.

5.0 from 1 reviews
Olive Bread (Eliopsomo)
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dough
Ingredients/ Συστατικά
  • 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
Instructions/ Εκτέλεση
  1. In the mixer put the flour, yeast, sugar and salt.
  2. Pour the water and start mixing for about 10 minutes until the smooth ball is gathered around the hook.
  3. Take a bowl and oil it.
  4. Place the dough either in a warm place or in the oven for an hour.
  5. After the hour has passed deflate the dough and let it stand for another hour.
  6. After these two hours of rising, take the dough split in two and incorporate the olives to both of them by hand.
  7. Just knead a little bit until the olives are inside your dough.
  8. Let some olives to add them on top as a decoration.
  9. Form to balls pressed on top to flatten and put them on a pan covered with parchment paper.
  10. Let them rise for ½ hour and in the meantime preheat your oven to 175° C/345° F.
  11. Bake them for at least half an hour or until they become dark golden brown.
  12. Turn off the oven and let them in for another ten minutes so as to completely dry inside.
  13. Cut and serve with feta cheese.
  14. Trust me on that, feta and olives go together like crazy.

5.0 from 1 reviews
Ελιόψωμο
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Ψωμί
Ingredients/ Συστατικά
  • 300 γρ. αλεύρι για όλες τις χρήσεις
  • 160 με 180 γρ. νερό χλιαρό
  • 1 κ.γ. μαγιά
  • 4 κ.γ. ζάχαρη
  • 1 κ.γ. αλάτι
  • 100 γρ. ελιές, σε φέτες
Instructions/ Εκτέλεση
  1. Βάλτε το αλεύρι, τη μαγιά, τη ζάχαρη και το αλάτι στον κάδο του μίξερ.
  2. Ρίξτε το νερό και ξεκινήστε το ανακάτεμα με το γάντζο για περίπου 10 λεπτά έως ότου η ζύμη γίνει μια λεία μπάλα και συγκεντρωθει γύρω από το γάντζο.
  3. Αλείψτε ένα μπωλ με λάδι.
  4. Τοποθετήστε τη ζύμη σε ζεστό χώρο για μια ώρα.
  5. Αφού έχει περάσει η ώρα ζυμώστε για ένα λεπτό και αφήστε τη για άλλη μία ώρα να φουσκώσει.
  6. Μετά από αυτές τις δύο ώρες χωρίστε τη ζύμη στα δύο και ενσωματώστε τις ελιές, κρατήστε λίγες για να διακοσμήσετε από πάνω.
  7. Ζυμώστε μέχρι οι ελιές να μπουν μέσα στη ζύμη.
  8. Σχηματίστε δύο μπάλες, βάλτε τις ελιές που κρατήσατε και πατήστε λίγο στην κορυφή για να τις ισιώσετε τοποθετήστε τις σε ένα ταψί καλυμμένο με χαρτί ψησίματος.
  9. Αφήστε να φουσκώσουν για ½ ώρα, εν τω μεταξύ προθερμάνετε το φούρνο στους 175 ° C.
  10. Ψήστε για μισή ώρα ή μέχρι να πάρουν ένα σκούρο καφέ χρώμα.
  11. Κλείστε το φούρνο και αφήστε τα άλλα δέκα λεπτά μέσα για να στεγνώσουν.
  12. Κόψτε και σερβίρετε.
  13. Πάει πολύ με φετούλα και ντοματούλα!

 

 

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