We are getting ready for Greek Easter this Sunday! Who is ready for Easter?? What’s on your Greek Easter menu?
Introducing one of my favorite Greek breads of all time. Packed with wonderful spices, and olives. Eliopita brings back many beautiful memories from Greece. I just remember dipping this bread in olive oil while being at a taverna in Greece. Sometimes the smallest things in life is what matters the most. Like dipping your bread in olive oil, and enjoying that moment.
As you know I have been working with some fabulous Greek olive oil companies, and one of which has a very unique flavor. The Governor Olive Oil, all the way from Corfu, Greece.
Preheat the oven to 375 degrees. Prepare a baking sheet, lightly greased with olive oil.
In a large bowl, sift together the flour, baking powder, and salt. Add the dried spices, onion, and garlic.
Make a well in the center of the flour mixture. Add the water, honey, olive oil, onions, and olives. Mix with your hands, until the dough starts to form a ball. (Feel free to add another tablespoon of water, if the dough is dry.)
Knead the dough on a lightly floured surface, for 10 minutes. Form the dough into a ball, and cover dough with plastic wrap and let sit for 3o minutes.
Form the dough into a round that is about 10 inches in diameter. (You can flatten the dough a bit, and place it on the baking sheet.) Brush the top of the bread with olive oil. I like to sprinkle a little bit of salt, and oregano over the top of the dough for extra flavor.
Bake for 35 minutes, or until the dough is golden brown on the top.
Once the bread is done, remove from oven and let cool. This bread is delicious served warm or cold. It’s always a nice to treat to dip in olive oil and balsamic vinegar.
Next up on the blog. A wonderful bread recipe coming straight out of my new cookbook Back To My Roots. See you all tomorrow for Sweet Rolls recipe. 🙂