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.
Eliopita~ Greek Olive & Herb Bread Recipe
Delicious Greek olive bread packed with flavor.
Servings: 1 loaf
- 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 or sugar
- ¼ cup extra virgin olive oil
- 1 white onion, diced
- 1 teaspoon chopped garlic
- 1 cup of Kalamata olives
- In a small bowl mix together the yeast and warm water. Let it sit for about 10 minutes or until bubbles have formed.
- 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.
- Add water, honey, olive oil, onion, garlic, and olives. Mix with your hands, until the dough starts to form. (Feel free to add another tablespoon of water, if it is dry.)
- 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 plastic wrap and let it sit for 1 hour or until the dough has doubled in bulk.
- Preheat the oven to 375° F. Prepare a baking sheet, lightly greased with olive oil.
- 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.
- Bake for 35 minutes at 375° F, or until the crust is golden brown.
- Once the bread is done, remove it from the oven and let it cool. It is delicious served warm or cold. It’s a nice treat to dip in olive oil and balsamic vinegar!
Recipe in my second cookbook- A Drop of Ladi & My Greek Soul.
I put “dried” spices but if you can use fresh that would be better. I did use fresh dill (chopped) inside my loaf tonight and it was yummy! Rosemary is really good too.
You can use other olives of your choice, but Kalamata olives are the best in my opinion. Don’t forget that Kalamata olives are salty, so don’t overdo the bread with too much salt.
Delicious recipe!! 🙂
I’ll have to try this one.
Hi Ellen! Please do. 🙂
Kali Anastasi! Looks delicious!
Kai tou xronou. Kalo Pasxa Antonia. 🙂 Thank you sweets. <3
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.
Onion, herbs and olives in bread – how can anyone resist that?!
Yes, I agree lol! Thank you for appreciating this recipe. 🙂
That looks lovely! I hope you have a great Easter xx
Thank you sweetheart!! I miss you! I hope you and the family are doing well. 🙂