133Olive bread

Method

Traditional rustic olive round. Makes 1 medium rustic round loaf.

You will need

• mixing bowl
• baking sheet
• baking parchment
• pastry brush
• wire cooling rack

1. In a large bowl, whisk the lukewarm water with the dried yeast and honey, then let it stand until frothy. 5 min Ready when: mixture turns cloudy and slightly bubbly on top
2. Add the flour, fine sea salt, and two tablespoons of the olive oil, then mix until a rough, shaggy dough comes together. 3 min Ready when: no dry flour pockets remain
3. Turn the dough onto a lightly floured surface and knead firmly until smooth and elastic. 8 min Ready when: dough springs back when pressed with a finger
4. Gently knead in the chopped Kalamata olives, finely chopped red onion, and dried oregano until evenly distributed through the dough. 2 min Ready when: olives and herbs are uniformly dispersed
5. Shape the dough into a ball, place into an oiled bowl, cover with a damp cloth, and leave in a draught-free spot until doubled in volume. 60 min Ready when: dough doubles in size and feels airy
6. Gently knock back the dough, shape into a tight round loaf, place onto a baking parchment-lined baking sheet, and prove covered until puffed. 35 min Ready when: loaf visibly swells and feels tender to a gentle touch
7. Heat a conventional oven to 200°C (400°F), brush the loaf with the remaining tablespoon of olive oil, slash the top with a sharp blade, and bake until deeply golden and hollow-sounding when tapped on the base. 40 min · 200°C / 400°F Ready when: crust is crisp, browned, and the base sounds hollow when tapped
8. Transfer the loaf to a wire rack and allow to cool completely before slicing. 30 min Ready when: loaf is completely cold to the touch and crumb has set

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Make ahead and storing

Dough can be shaped and proved in the refrigerator overnight before baking in the morning.

Store wrapped in a clean tea towel or bread box for up to 3 days.

Substitutions

• green Greek olives or Amfissa olives for Kalamata olives. Lends a tangier, slightly firmer bite to the crumb.
• fresh rosemary or mint for dried Greek oregano. Fresh rosemary provides a resinous wood-oven aroma common in island variations.

Common mistakes

• Failing to pat the olives dry before kneading them in.. Excess brine makes the dough gummy and inhibits proper gluten development.
• Slicing the loaf while still piping hot.. The internal steam collapses the crumb, making it dense and damp.

Regional variants

• Peloponnesian country loaf with fresh orange zest and wild fennel seeds
• Cypriot eliopita style, rolled as a swirl or turnover with fresh mint

About the dish

Eliopsomo has long been an essential loaf across olive-growing regions of Greece, particularly the Peloponnese and Crete. During Orthodox fasting periods when dairy, eggs, and meat are excluded, breads enriched with local olives, olive oil, and wild herbs provided vital calories and flavour. Village bakeries traditionally baked large rounds in wood-fired ovens after the family bread batch, often scented with wild oregano, rosemary, or orange zest depending on the province.

Found in all of Greece, Peloponnese, Crete. Cooked for everyday, lent.

Cousins elsewhere

• Eliopita (Cypriot). Cypriot versions often fold olives, fresh mint, and spring onions into rolled pastry dough or yeast loaves.
• Pane alle olive (Italian). A Mediterranean yeast bread incorporating black or green olives into standard wheat dough.

Nutrition per serving (estimate)

331 kcal · protein 7.1 g · fat 10.8 g (saturated 1.5 g) · carbohydrate 49.4 g (sugars 0.2 g) · fibre 2.8 g · sodium 661 mg

An estimate (summed from ingredient estimates) that varies with the exact ingredients. It is not dietary advice.

Written fresh by Epikouria editors from general culinary tradition. Recipe by the Epikouria editors. Following the rustic village hearth tradition of mainland Greece, using full Kalamata olives and dried mountain oregano..

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