Eliopita- Greek Olive & Herb Bread

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 are 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.

Read more about The Governor Olive Oil here, and explore their beautiful products.

 

Eliopita~ Greek Olive & Herb Bread Recipe

 

Eliopsomo (Greek Olive Bread) – Ελιόψωμο

 

Delicious Greek olive bread packed with flavor.

 

Servings: 1 loaf

 

Ingredients:

  • 1 package of active dry yeast 
  • ¼ cup of warm water 
  • 3 ½ cups all-purpose flour
  • ½ teaspoon of sea salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried Greek oregano
  • 1 teaspoon dried thyme
  • ¾ cup plus 3 tablespoons water
  • 1 tablespoon honey
  • ¼ cup Greek olive oil
  • 1 white onion, diced
  • 1 teaspoon chopped garlic
  • 1 cup of Kalamata olives

 

Method:

  1. In a small bowl mix together the yeast and warm water. Let it sit for about 10 minutes or until bubbles have formed. 
  2. In a large bowl, sift together the flour and salt. Add dried spices and mix in. Make a well in the center and add the yeast mixture. 
  3. Add water, honey, olive oil, onion, garlic, and olives. Mix with your hands, until a dough starts to form. (Feel free to add another tablespoon of water, if it is dry.)
  4. Knead dough on a lightly floured surface for 10 minutes. Form it into a ball and place it in a lightly oiled large bowl. Cover with a plastic wrap and let it sit for 1 hour or until the dough has doubled in bulk. 
  5. Preheat the oven to 375° F. Prepare a baking sheet, lightly greased with olive oil.
  6. Form the dough into a round that is about 10 inches in diameter. You can flatten it 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 for extra flavor.
  7. Bake for 35 minutes at 375° F, or until the crust is golden brown.
  8. Once the bread is done, remove from oven and let it cool. It is delicious served warm or cold. It’s a nice to treat to dip in olive oil and balsamic vinegar!

Recipe in my second cookbook- A Drop of Ladi & My Greek Soul.

11 Comments »

  1. Oh this brings back fond family memories. I am not a good cook or baker, but maybe I will try this. Thank you so much for posting this. It really proves how important food connects us to our roots. Just like your book says!

    • Hi Stella mou,
      I am super happy you stopped by. 🙂 Yes doesn’t this bread bring back lovely memories? You’re very welcome for posting Eliopita. Yes I can’t agree with you more on how food connects all of us Back to our roots.
      Polla filia to you.
      -Krystina

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