World Flavors Cookbook

Eliopsomo (Greek Olive Bread)

A fragrant, rustic bread studded with Kalamata olives, dried oregano, and olive oil — a taste of the Greek countryside in every bite.

Cuisine: Greece

Ingredients

• 500g bread flour
• 7g yeast
• 10g salt
• 300ml warm water
• 4 tbsp olive oil
• 150g Kalamata olives, pitted and halved
• 1 tbsp dried oregano

Instructions

1. Make a dough with flour, yeast, salt, water, and olive oil. Knead 8 minutes.
2. Fold in olives and oregano during last minute of kneading.
3. Rise 1.5 hours. Shape into a round loaf on a baking sheet.
4. Proof 45 minutes. Bake at 200°C for 35–40 minutes.